https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Lingonberry_and_Cardamom_Cupcakes 2026-04-04T07:40:04Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Lingonberry_and_Cardamom_Cupcakes&diff=2042&oldid=prev 2010-03-31T17:40:10Z

<p>New page: {{RecipeSummary |PrepTime=20 min |CookTime=20-22 min |Source=Jennifer Aspelund |Rating={{unrated}} |Yield=18-20 muffins }} === Ingredients === * 3 c all-purpose flour * 2 1/2 t baking powd...</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=20 min<br /> |CookTime=20-22 min<br /> |Source=Jennifer Aspelund<br /> |Rating={{unrated}}<br /> |Yield=18-20 muffins<br /> }}<br /> === Ingredients ===<br /> * 3 c all-purpose flour<br /> * 2 1/2 t baking powder<br /> * 1/2 t salt<br /> * 1 t ground cardamom<br /> * 2/3 c unsalted butter, softened<br /> * 1 3/4 c sugar<br /> * 2 eggs<br /> * 1 1/4 c milk<br /> * 1 t vanilla<br /> * 1/4 c lingonberry preserves (you may need a slightly more)<br /> <br /> === Preparation ===<br /> Preheat oven to 350 and prepare 18-20 muffin tins. Shift the flour, baking powder, salt &amp; cardamom together. In another bowl, cream the butter gradually adding the sugar until light &amp; fluffy. Add the eggs one at a time, beating well each time. In a small bowl combine the milk &amp; vanilla. Alternate adding the flour mixture &amp; the milk mixture to the butter mixture a little at a time. Mix well between each addition.<br /> <br /> Spoon a heaping tablespoon of the batter into the bottom of each prepared muffin tin. Spoon a rounded teaspoon of lingonberry preserves on top of the batter. Top the preserves with another tablespoon of batter. Cupcake tin should be about 2/3 full. Bake for 20 - 22 minutes or until cupcake is beginning to brown &amp; firm. Cool on a wire rack before frosting.<br /> <br /> [[Category:Cake]]</div>

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