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16
www.holsteinhousewares.com
• 1/2 cup of butter
• 1 cup of brown sugar
• 1 tbsp of lemon zest
• 1 tsp of vanilla extract
• 1 large egg
• 2 1/4 cups of wheat lour
Ingredients:
Steps:
• In a medium bowl, beat your butter, 1 cup brown sugar, and lemon zest
together.
• Then add the vanilla and egg.
• Slowly, add in the our, baking soda, baking powder, salt, and milk. Mix
until smooth. Fold in the raspberries.
• Bake for 7-10 minutes or until fully cooked.
• Prepare the frosting by whipping the heavy cream, and 3 tbsp brown
sugar in a small bowl.
• Then, serve with fresh raspberries.
• 3/4 tsp of baking powder
• 1/4 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of milk
• 3/4 cup of heavy cream
• 1 cup of mashed raspberries
Raspberry Lemon
Cupcakes
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