Saturday, May 1, 2010

Yogurt makes everything better!

Lemon-Yogurt cupcakes with Raspberry Jam are elegant and simple to the pallet. It's really interesting how you don't need super crazy flavors to make a tasty cupcake. The lemon is powerful and almost makes you pucker, and the raspberry is sweet and really kick the cupcakes up to another level. You can't taste the yogurt in the batter, but it makes the cupcakes tender and moist. However it was still really easy to slice then when adding the raspberry jam. They appear fancy, but take no time at all. I love recipes like this!

1 1/2 cups (3 sticks) unsalted butter, room temperature plus more for tins
2 3/4 cups all-purpose flour, plus more for tins
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs separated, room temperature
1 1/4 cups granulated sugar
1 tablespoon finely grated lemon zest, plus 4 1/2 teaspoons lemon juice (FRESH!)
1 1/2 teaspoons pure vanilla extract
3/4 cup plain whole-milk yogurt
1 cup seedless raspberry jam or preserves
Confectioners' sugar, for dusting
I don't think I can emphasize enough how much of a difference FRESH lemon juice and zest make. These are the two ingredients that make these cupcakes, so do it right. It takes no time at all, and is so worth it.

YUM. And that turns into THIS!

Well... I guess I'm missing a few steps. First, the slicing.

Then the Raspberry-ing.

After fruit comes the dusting!

Of course the last step is the delicious-ing!

Don't they look all fancy with their sugar dusted tops and raspberry layers!?

These little guys were a total hit. They were simple flavors dressed up with pretty layers and a delicate presentation. They were a little time consuming with all the slicing and the spreading, so I don't know that I would recommend making these in mass quantities. However, I think they would be very lovely at your next tea party or coffee break. They really let people know that you went the extra mile to make something look almost as wonderful as it tastes! Happy baking.


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