Lemon Sponge Cupcakes with Berries and Cream Recipe - Recipe Center - Raley’s Family of Fine Food Stores

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Lemon Sponge Cupcakes with Berries and Cream
Lemon Sponge Cupcakes with Berries and Cream
1/3 cup milk
1/4 cup butter at room temperature
2/3 cup sugar
2 eggs separated
1 tsp. lemon extract
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
Lightly sweetened whipped cream
Fresh raspberries
Fresh blueberries
Prep time: 10 minutes,
Cook time: 15 minutes

Preheat oven to 350°F and line 10 muffin tins with
paper liners. Scald milk and butter together in a
small saucepan. Remove from heat and let cool
slightly. Meanwhile, beat together sugar, egg yolks
and extract with a whisk. Slowly whisk in milk
mixture. Add dry ingredients and mix well. In a
separate bowl, beat egg whites until stiff peaks form
and gently fold into batter. Spoon into prepared tins
and bake for 15 minutes or until a toothpick
inserted in the center comes out clean. Remove
from tins while still slightly warm, then let cool
completely. To serve, top each with a dollop of
whipped cream and a few berries.

Makes 10 cupcakes.
Wine Suggestion

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I'd exchange the lemon extract for lemon zest!

  Comment Number: 2992
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