Raspberry Cupcakes

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 3/4 cup unsalted butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon lemon juice(first)
• 1 1/2 packets of raspberries
• 1/4 teaspoon water
• 2 teaspoons of lemon juice(second)
• 1 can of Whip cream

1. Preheat oven to 350u0b0F. Then line muffin cups with liners.
2. Whisk together flour, baking powder and salt in a bowl.
3. Then stir milk and vanilla in a small bowl.
4. Microwave or melt butter until liquid. Then mix the butter with the sugar. After that add a egg.
5. Next puree the fresh raspberries, 1 teaspoon of lemon juice and water in a blender. Until liquid.
6. Combine the puree, sugar mixture, flour mixture and vanilla mixture.
7. Divide the batter among the cupcake cups. Filling them about two-thirds full. Bake for 25 minutes. And then let them cool
8. Then add the 2 teaspoons of lemon juice to the puree.
9. Next take a fork and dip it in the puree and and poke a hole half way down the cupcake.
10. Lastly put a little of whip cream on top of the fork mark, before you serve.

flour, baking powder, salt, milk, vanilla, unsalted butter, sugar, egg, lemon, packets, water, lemon juicesecond, cream

Taken from www.epicurious.com/recipes/member/views/raspberry-cupcakes-52856151 (may not work)