| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
cupcakes
|
Ingredients
- 1 cup White Sugar
- 1/2 cup Butter
- 2 Eggs
- 2 tsp Lemon Extract
- 1 tsp Fresh Lemon Zest
- 1 1/2 cups Cake Flour
- 1 3/4 tsp Baking Powder
- 3/4 cup Milk
- 1 jar Blueberrie Jam of choice
Ingredients
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the lemon extract & lemon zest.
- Combine cake flour and baking powder, add to the creamed mixture and mix well.
- Stir in the milk until batter is smooth. Spoon batter into the muffin cups.
- Bake 20-25 minutes. Cupcakes are done when they spring back to the touch or when an inserted toothpick pulls clean.
- Let cool for 20 minutes.
- Fill pastry piping bag with blueberry jam, add cone attachment.
- Insert Piping cone into cupcakes and fill with blueberry jam prior to frosting and decorating
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