Friday, August 3, 2012

Lemon Raspberry Muffins

The zing of lemon zest, the tartness of a raspberry.  A delectable combination.  I've had an online obsession with food blogs for years.  Thus, just shy of a year ago I decided to step away from the dark side  and literally feed my love of food photography. Yes, for now it's a blog site.  My previous site was, which no longer exists.  You know, cause everyone lives in a dollhouse :)  In the next month  I will be launching a new 'boudnoir' site...........more on that later.

These cupcakes.  Please.  Make them.

Lemon Raspberry Cupcakes
recipe from Smitten Kitchen

Yield: 14 large or 56 miniature muffins

  • 1 1/8 cups sugar, divided
  • 4 teaspoons finely grated lemon peel (from two large lemons)
  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins)

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