Lemon-Raspberry Cupcakes

from Mindi

1 c (2 sticks) unsalted butter, room temperature

3 c all-purpose flour, sifted

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

2 c granulated sugar

4 large eggs, slightly beaten

1 1/4 c buttermilk

zest and juice of 2 lemons

1. Sift together flour, baking powder, baking soda, and salt in a large bowl and set aside

2. Cream butter on low speed to fully soften; increase speed to medium and beat until fluffy and light in color

3. Continue beating and gradually add the sugar until fluffy, about three minutes

4. Gradually drizzle in eggs, beating between additions until batter is no longer slick

5. Alternate adding flour mixture and buttermilk on low speed, a little at a time, starting and ending with the flour

6. Beat in lemon juice and lemon zest

7. Divide batter between cupcake liners and bake for 18-20 minutes at 350F

Once cooled, cut out a cone from the top of each cupcake and fill it with all fruit raspberry preserves (not overly watery).

Replace each cone and top with a basic raspberry buttercream.

Raspberry Buttercream

2 sticks room temperature butter

2-3 c powdered sugar

2-3 Tbsp raspberry preserves

1. Cream butter until fluffy

2. Gradually add powdered sugar until frosting consistency

3. Beat in raspberry preserves until a pinkish hue and light raspberry flavor is achieved

Pipe over top (this won't work to spread with a knife all that well with the whole cone cut out deal) and pop a raspberry into each center.

Mindi got this recipe from "Things Alauna Makes". Check out this website for more mini cupcake recipes. Also, the first recipe Mindi was going to make looks rather delish, too!!!

Glazed Lemon Scones

from Ronna

2 cups flour

1/3 c sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 lemon

3 Tbsp cold unsalted butter (cut into 1/4" pieces

1 egg yolk

1/2 tsp vanilla

2 Tbsp fresh lemon juice

1 c whipping cream or half and half (reserve 2 Tbsp for brushing tops)

Lemon Glaze

1 c powdered sugar

1 Tbsp fresh lemon juice

1/2 tsp lemon extract

1 Tbsp melted butter

2 Tbsp whipping cream or half and half

Heat oven to 400. Grease heavy baking sheet, set aside. Sift flour, sugar, baking powder and salt into large mixing bowl. Add lemon zest and stir. Using fingers, add butter and rub into dry ingredients and mix slightly together, then pour into dry ingredients all at once. Stir just until mixture holds together. Pour dough onto floured surface and using floured hands, knead 3-4 times only, form a ball and flatten to a disc about 3/4" thick. Cut into pie wedges. Transfer pieces onto cooking sheet, separating at least 1/4" apart. Brush tops with reserved cream. Bake 16 - 18 minutes until golden brown. Cool for minutes then transfer to cooling rack. While cooling, mix well. Drizzle over scones, using all glaze (the more the better!) Cool completely and enjoy.

Great for breakfast or after school snack.

Makes 8 large or 32 mini bites.