Raspberry Tea Cakes

I made these delectable mini cupcakes for a ladies tea. They. Were. GRAND! 

Rasberry Tea Cakes

1 recipe Heavenly White Cupcakes

1 recipe Creamy White Frosting

Seedless raspberry jam

Prepare heavenly white cupcakes according to directions, except, bake in a mini cupcake pan for 15-20 minutes. Cool completely.

If your cupcakes turn out like mine did...

...then just cut that extra stuff off.

Now time for the fun stuff.

Fill a pastry bag with jam. I used a special filling tip, but any tiny circle tip will do.

Insert tip into middle of cupcake, and lightly squeeze in jam.

Then prepare Creamy White Frosting. Place most of the frosting in a microwave safe bowl, leaving a small amount. Then melt the frosting in the microwave safe bowl. To do this, simply place in the microwave, heat for 10 seconds, stir, and repeat until melted.

Take a cupcake...

...and dip the top in the frosting.

Or, drizzle the frosting over cupcakes.

Dye remaining frosting with desired color/colors of food coloring.

Pipe designs on cupcakes.

These were definately some of the best cupcakes I've ever had! If you love raspberry, and if you love cupcakes, then you will LOVE these raspberry filled tea cakes! 

Pound Cake

Here is a recipe for a delicious pound cake that is actually quite simple!

Pound Cake

1 cup butter, at room temperature

4 eggs, at room temperature

2 cups flour

1 teas. baking powder

1/4 teas. ground nutmeg

1 cup sugar

1 teas. vanilla

Fresh fruit (strawberriess, blueberries, rasberries, blackberries, or peaches)

Whipped topping

Preheat oven to 325 degrees. In a large bowl, beat butter on medium speed for 30 seconds. Gradually add sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour, baking soda, and nutmeg.  

Pour batter into a greased 9x5x3-inch loaf pan.

Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool.

Then slice,

...and serve with fresh fruit and whipped topping!

Enjoy!

Lemon Dreams

Yes, you really will be dreaming about these throughout the day. The cookie itself is actually just a plain shortbread cookie. It's the dreamy lemon filling that gives these cookies just the right touch!

Lemon Dreams

1 cup butter (no substitutes), softened

1/3 cup powdered sugar

1 teas. vanilla

1 2/3 cups flour

Filling

2/3 cups sugar

1 1/2 teas. cornstarch

1 teas. grated lemon peel

1/4 teas. salt

1 egg, beaten

3 Tabl. lemon juice

1 Tabl. butter or margarine, melted

Preheat oven to 350 degrees. In a large bowl, cream butter and powdered sugar. Beat in vanilla. Gradually add flour.

Roll dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet.

Using the end of a wooden spoon handle, make an indentation in the middle of each.

Using your fingurs, strech out the indentation, to make a large gap in each dough ball.

Bake for 12-14 minutes. Remove to wire rack to cool.

For filling, combine the sugar, cornstarch, lemon peel and salt in a saucepan. Stir in egg, lemon juice and butter until smooth. Cook over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Cool. 

Generously spoon filling into each cookie.

Dust with powdered sugar if desired. Makes 2-3 dozen, depending on how big you make the cookies.

Ooooooooo!!! Doesn't it look dreamy?! Well, I can guarantee you that it certainly is!

Lovely Lemon Bread

This is a pretty lemon loaf that is perfect for spring! It is simple, pretty, light and lemony. Great for breakfast, with tea, or just because!

Lemon Tea Bread

 1/2 cup butter, softened
 1 cup sugar
 2 eggs
 1 teaspoon grated lemon peel
 1 1/2 cups all-purpose flour
 1 teaspoon baking powder
 2 dashes salt
 1/2 cup 2% milk

Lemon Glaze

2 tablespoons lemon juice
4 tablespoons powdered sugar

Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs and lemon peel; beat well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Transfer to two 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan.





Combine glaze ingredients; drizzle over warm bread.







I love lemon!



This gorgeous lemon tea bread is simply lovely!