MEYER LEMON AND RASPBERRY CUPCAKES
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) of one Meyer lemon
3/4 cup buttermilk
1/2 cup butter, softened
3/4 cup orange blossom honey
2 large eggs
1/2 pint raspberries
Honey Raspberry Whipped Cream (recipe follows)
Preheat oven to 350 degrees F. Paper-line 12-14 muffin tin cups.
Sift together flour, baking soda, baking powder and salt; set aside.
In a liquid measure, combine lemon zest, juice and buttermilk; set aside.
In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined.
Gently fold in raspberries. Fill prepared muffin tins 2/3 full.
Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
Frost with Honey Raspberry Whipped Cream, if desired.
HONEY RASPBERRY WHIPPED CREAM:
1 cup whipping cream
1 tablespoon orange blossom honey
2 tablespoons seedless raspberry jam
In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form. *Any mild-flavored honey such as Clover may be used.
Makes 12-14 cupcakes
Source: National Honey Board
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest and juice (1/4 cup) of one Meyer lemon
3/4 cup buttermilk
1/2 cup butter, softened
3/4 cup orange blossom honey
2 large eggs
1/2 pint raspberries
Honey Raspberry Whipped Cream (recipe follows)
Preheat oven to 350 degrees F. Paper-line 12-14 muffin tin cups.
Sift together flour, baking soda, baking powder and salt; set aside.
In a liquid measure, combine lemon zest, juice and buttermilk; set aside.
In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined.
Gently fold in raspberries. Fill prepared muffin tins 2/3 full.
Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.
Frost with Honey Raspberry Whipped Cream, if desired.
HONEY RASPBERRY WHIPPED CREAM:
1 cup whipping cream
1 tablespoon orange blossom honey
2 tablespoons seedless raspberry jam
In a mixing bowl, combine whipping cream, honey and jam. Beat until peaks form. *Any mild-flavored honey such as Clover may be used.
Makes 12-14 cupcakes
Source: National Honey Board
MsgID: 3156908
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 10-18-14 Daily ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Weekend Baking Recipes - 10-18-14 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Weekend Baking Recipes - 10-18-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Quick Mix Honey Wheat Bread (yeast dough using milk and oil) |
Betsy at Recipelink.com | |
3 | Recipe: Meyer Lemon and Raspberry Cupcakes with Raspberry Whipped Cream |
Betsy at Recipelink.com | |
4 | Recipe: Honey Morning Muffins with Orange Butter (using bran cereal and dried cranberries) |
Betsy at Recipelink.com | |
5 | Recipe: Refrigerated No Knead Cinnamon Rolls (make ahead) |
Betsy at Recipelink.com |
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