INGREDIENTS
5
Lemon, Zest of
1
Raspberries, Fresh
6
Egg yolks
2
Eggs
1/2 cup
Lemon juice, fresh
1 tsp
Vanilla bean paste
1 1/2 cups
Ap flour
1 1/4 tsp
Baking powder
1/4 tsp
Baking soda
3/4 cup
Granulated sugar
1 pinch
Salt
1/2 tsp
Salt
1 cup
Sugar
9 oz
Butter, unsalted
1 cup
Sour cream
Tip #807 for filling the cupcakes