It's time for another cupcake adventure this month from the Martha Stewart's Cupcakes book. This one, Lemon Yogurt Cupcakes with Raspberry Jam, is found on pages 125 of the book, and was chosen by Jenny of Give Cupcakes.
I was looking for a way to distract myself this morning and Tracey thought she'd like to bake something, too, and then Margaret hopped onboard for a Twitterbake. I remembered that today was posting day for the monthly cupcake at the MSC cupcake blog along, checked the recipe for the month, it had lemon in it, it wasn't chocolate, I had everything on hand, and that was pretty much the end of the decision making process.
Tracey and Margaret were all for joining in, so the three of us made these this morning, cooled them, and put the finishing touches on this afternoon.
Ingredient list: butter, flour, baking powder, baking soda, salt, eggs, sugar, lemon zest, lemon juice, vanilla, yogurt, raspberry jam, and confectioner's sugar.
I stuck with the recipe (only change was that I possibly added a little more lemon zest than the recipe called for, I love lemon so I zested two lemons and tossed all of that into the batter). The filling is raspberry preserves with a light dusting of powdered sugar on top was the perfect choice because these are pretty sweet and regular frosting might just have made them tooth-achingly sweet. The cupcake itself was lemony, moist, and tender.
I will definitely make these again, they were easy and tasty. We all loved them, definitely a repeat. Soon. Next month's recipe selection is Rhubarb Cupcakes with Whipped Cream on pages 32-33. Blogroll and Schedule found here.
