I'm still fairly new at this baking thing, but I'm hoping to surprise the lovely ladies of the cast and crew of the play I'm in with a cake (or cupcakes) tomorrow. Nothing totally fancy, but I was hoping for a simple, maybe lemon-laced recipe. I saw that the magnolia's vanilla cupcakes win accolades (http://www.mealsmatter.org/recipes-me...) although all I have is cake flour and ap flour, would it be a problem to swap one in for the self-rising flour? Could I add lemon zest and/or almond extract into most recipes? And lastly, if I wanted to layer the cake with a red raspberry jam interior, can I just slap the jam on a cooled cake or should I reduce it/mix it with something to prevent it from getting gummy?
I did also see the Lemon and Honey recipe at Couture Cupcakes (http://ecupcake.blogspot.com/2008/04/...) which sounds lovely but I haven't got sour cream on hand. I already posted a comment there about any substitutes but I'm not sure if she'll comment back. Thoughts?
Thank you so much!