Friday, May 25, 2012

Vanilla Cupcakes with Raspberry Jam and Creme Fraiche

1 1/2 stick unsalted butter, softened, and 1 T for greasing the muffin tin
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam
creme fraiche (or whipped cream or whipped cream frosting or vanilla buttercream)  

 * * * * * *

Preparing the cupcakes:
Preheat oven to 350 degrees F. 

Grease the muffin tin. Beat butter and sugar with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time. Add vanilla, flour, baking powder, milk and mix until smooth. 

Spoon batters into muffin tin, filling about two-thirds full. Bake until a cake tester comes out clean, about 9 to 10 minutes. Cool on a wire rack. 

Dollop creme fraiche over the top and a generous spoonful of raspberry jam. 

Makes 1 dozen cupcakes


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