Lemon Dreams

Lemon Dreams
Servings: 16 Prep 15 mins Bake 350°F 20 mins to 25 mins

Ingredients

Cupcakes:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg plus 3 yolks (reserve 1 white)
  • 1 tablespoon lemon juice, plus enough milk to equal 3/4 cup
  • milk
  • 1 tablespoon lemon zest
  • 1/3 cup seedless raspberry jam
Frosting:
  • 1 1/2 tablespoons water
  • 1 tablespoon lemon juice
  • 1 egg white (from cupcake recipe)
  • 1 teaspoon light corn syrup
  • pinch cream of tartar
  • 2/3 cup sugar
  • Lemon zest, to garnish (optional)

Make It

1. Heat oven to 350 degrees F. Line two standard cupcake pans with 16 foil or paper liners.

Cupcakes:

2. Sift together flour, baking powder, baking soda and salt.

3. In a large bowl, beat butter with an electric mixer. Gradually add sugar; beat until lightened. Beat in egg and yolks. Add flour, alternating with lemon juicemilk mixture, beginning and ending with flour. Stir in zest.

4. Spoon a heaping 1/4 cup batter into each liner. Bake at 350 degrees F for 20 to 25 minutes, or until crowned and dry to touch. Remove from pans; cool on rack.

5. With the handle of a wooden spoon, poke a hole in center of each cupcake almost to the bottom. Place raspberry jam in a disposable pastry bag or heavy-duty plastic bag and snip off a corner. Pipe jam into centers of cakes, about 1-1/2 teaspoons in each. Set aside.

Frosting:

6. Whisk water, lemon juice, egg white, corn syrup and cream of tartar in a medium-size metal bowl. Stir in sugar. Set the bowl in a large skillet filled with at least 1 inch of simmering water. With hand mixer, beat mixture on low speed for about 2 minutes, until it registers 140 degrees F on an instant-read thermometer. Increase speed to high; continue to beat (still in skillet) for 5 minutes. Remove from heat and spread onto cupcakes. Garnish with lemon zest.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 243, Fat, total (g): 10, chol. (mg): 78, sat. fat (g): 6, carb. (g): 35, fiber (g): , pro. (g): 3, sodium (mg): 138, Percent Daily Values are based on a 2,000 calorie diet.