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Raspberry Layer Cupcakes Recipe


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     Raspberry Layer Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   18

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups granulated sugar
1/2 cup (1 stick) butter, softened
3 eggs
1 1/2 cups seedless raspberry jam
Powdered sugar

1) Preheat oven to 350 F. Line 18 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Combine flour, baking powder and salt in medium bowl; mix well. Whisk milk and vanilla in small bowl. Beat granulated sugar and butter in large bowl at medium speed for 3 minutes, or until creamy. Add eggs, one at a time, beating well after each addition. Alternately add flour mix milk mix, beating until well blended. Spoon evenly into prepared muffin cups.
3) Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
4) Working with one at a time, cut cupcakes in thirds lengthwise. Spread about 2 teaspoons jam over bottom layer. Top with second layer; spread with 2 teaspoons jam. Top with third layer. Repeat with remaining cupcakes and jam. Sprinkle with powdered sugar.

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