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Instructions |
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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.
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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.
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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.
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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. See index for Meyer Lemon Curd and
vanilla buttercream recipes.
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Originally Submitted
3/28/2011
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