When I write this its sunday night.
I have been working all weekend.
Just came home from a long shoot day and the only thing I crave after a long day like this is something sweet.
I don't need any dinner at all, just give me my sweets and Im a happy camper.
I had some raspberry in the freezer, so its just to whip together a cupcake dough and make some yummy cupcakes.
Fresh from the oven, they get cut in half and filled with creme fraiche and raspberry jam.
All of a sudden my evening is filled with joy.
I mean, what's better then freshly baked cupcakes in front of the tv with True Blood on?
Vanilla cupcakes with raspberry jam
1 1/2 stick unsalted butter, softened+1 tablespoon for greasing the pan
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cup plain flour
1/2 teaspoon baking powder
1/2 cup milk
1 cup raspberry jam, for serving
creme fraiche, for serving
Preheat oven to 350F.
Grease a 12-cup muffin tin.
Beat butter and sugar with an electric mixer on medium speed until pale and fluffy.
Add eggs, one at a time.
Mix in vanilla, flour, baking powder and milk.
Mix until smooth.
Spoon batters into muffin tin, filling about two-thirds full.
Bake until a cake tester comes out clean, about 9-10 minutes.
Cool on a wire rack.
Serve the cupcakes with raspberry jam and creme fraiche.
Photo by Ellen Silverman