/ / Recipe of a Capcake with raspberry jam and lemon glaze

Recipe of a Capcake with raspberry jam and lemon glaze

Ingredients:
  • Softened butter - 1 cup
  • Sugar - 2 cups
  • Eggs - 3 pieces
  • Lemon peel - 2 teaspoons
  • Vanilla extract - 1 teaspoon
  • Flour - 3 1/2 cups
  • Soda - 1 teaspoon
  • Baking powder - 1/2 teaspoons
  • Salt - 1/2 teaspoonfuls
  • Sour cream - 450 Grams
  • Crimson jam - 1/4 Glass
  • Softened butter - 6 st. Spoons (glaze)
  • Powdered sugar - 6 cups (glaze)
  • Lemon juice - 1/4 Glass (glaze)
  • Lemon peel - 1/2 Teaspoons (icing)
  • Crimson jam - 1/4 Glass (glaze)
  • Milk if necessary - 1-2 Art. Spoons (glaze)
Instructions

1. Preheat the oven to 175 degrees and lined the muffin mold with paper liners. In a medium bowl, mix the flour, soda, baking powder and salt. Beat butter and sugar together in a large bowl. Add eggs, one at a time, whilst continuing to beat. Add the vanilla and finely grated lemon zest. Add about a third of the flour mixture and mix. Add half the sour cream and mix. Repeat with the remaining flour and sour cream. 2. Fill each paper insert with 1 tablespoon of dough. 3. Put 1 teaspoon of raspberry jam over the dough, and on top another 1 tablespoon of dough. 4. Using a toothpick, mix to create a marble effect. 5. Bake the cake for 18-20 minutes. Allow to cool completely before applying glaze. 6. In a bowl, beat the butter with 1 glass of powdered sugar. Stir with lemon juice. Add the vanilla and finely grated lemon zest. Add the remaining powdered sugar and mix well. If the glaze is too thick, add a little milk, until the desired consistency is achieved. Pour the capcasins frosting, give a little stand and serve.

Servings: 8-10

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