Meyer Lemon Raspberry Cupcakes
This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.
The Martha Stewart Show, March Winter/Spring 2008
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
- 5 large eggs, separated
- 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
- 1 cup plus scant 1/3 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- Meyer Lemon Curd (http://www.marthastewart.com/254577/meyer-lemon-curd)
- Vanilla Bean Buttercream (http://www.marthastewart.com/254578/vanilla-bean-buttercream)
- Sanding sugar
- 24 raspberries
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.
- Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.
- In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.
- Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.
- Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.
- Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
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