Glazed Lemon Cupcakes with Raspberries
INGREDIENTS
•
Glazed Lemon Cupcakes with Raspberries
•
Ingredients
•
Cupcakes
•
1 lemon
•
3/4 cup (175 mL) sugar
•
3 tbsp (45 mL) canola oil
•
1/3 cup (75 mL) plain nonfat yogurt
•
1/3 cup (75 mL) 2% milk
•
1 tbsp (15 mL) lemon extract
•
1 1/4 cups (300 mL) all-purpose flour
•
3/4 tsp (4 mL) baking soda
•
1/4 tsp (1 mL) salt
•
2 egg whites, room temperature
•
1/4 cup (50 mL) raspberry pastry filling (see Cook?'s Tip)
•
Ganache & Garnish
•
3 squares (1 oz/30 g each) white chocolate for baking, chopped
•
2 tbsp (30 mL) plain nonfat yogurt
•
1 1/2 tsp (7 mL) lemon extract
•
12 fresh raspberries
•
Directi
Comments & Reviews
Just A Pinch Sweepstakes