For Easter dinnerwe didn’t really try any new recipes.
We remade some old favorites and made a new dessert!!
We made a different ham from last year but it came with its own glaze.
We also made 2B or Not 2B Casserole, Garlic Brussel Sprouts and my mom made a turkey for family members who can’t have ham and we made a little bit of rice for those who couldn’t have potatoes.
There was a TON of food!
After we got home from church everyone was hungry, so we had dessert first!!!
Lemon Raspberry Cupcakes with Raspberry Filling
I follow The Pampered Chef fan page on Facebook and they posted the recipe so we thought we’d give it a try!
They were delicious!!
(Best part… NOT a box mix, it’s all from scratch. It’s been so long since I made a dessert from scratch.)
I would want them a little lighter and with more lemon but they were still great!!
(Turns out after I wrote up the recipe, that I saw I missed adding in some extract. Oops!)
Let us know what you think.
¾ cups Sugar
3 tbsp Canola Oil
1/3 cups + 2 tbsp Plain Nonfat Yogurt
1/3 cup 2% Milk (we used Whole Milk)
1 tbsp + 1 ½ tspLemon Extract (I forgot the tsp part)
1 ¼ cups All Purpose Flour
¾ tsp Baking Soda
¼ tsp Salt
2 Egg Whites, room temperature
¼ cup Raspberry Pastry Filling
(Pastry Filling is sold in jars, or you can use ¼ cup jam and 1 tsp cornstarch)
Ganache & Garnish
3 squares White Chocolate for baking, chopped (1 oz for each square)
2 tbsp Plain Nonfat Yogurt
1 ½ tsp Lemon Extract
12 Fresh Raspberries
Preheat oven to350*
Place cupcake liners in your cupcake pan
Zest your lemon so you have 1 tbsp of zest
Combine sugar and oil and whisk well
Add zest, yogurt, milk and extract and whisk until blended
Combine flour, baking soda and salt in a separate blow and mix well
Sift flour mixture into the wet ingredients and whisk until blended
Clean whisk and whisk egg whites vigorously for 1 minute or until very foamy and fold into batter
Scoop batter into liners about 1/3 full
Place about 1 tsp of Pasty filling on the batter and push down gently with back of your utensil
Bake 15-17 minutes or until tops spring back when lightly pressed
Let cool in pan for 5 minutes and then remove to cooling rack
Place chocolate in microwave save bowl and microwave for 45-60 seconds or until almost melted
Stir until smooth
Stir in yogurt and extract
Dip tops of cupcakes into ganache coating tops evenly
Garnish with Raspberries!
Yields: 12 servings
Royce had to help! He didn't want to be in his jumper and kept whining. So I put him in his carrier and he just observed. He was very well behaved! I can hardly wait until he can help too!!!