Lemon Berry Petit Fours (For Beginners!)

sallysbakingaddiction.com

Mayrose

1 and ½ cups ( 3 sticks; 345g) unsalted butter, softened to room temperature

8 ounce ( 226g) block full-fat cream cheese, softened to room temperature

2 cups (400g) granulated sugar

⅓ cup ( 80g) sour cream, at room temperature

1 and ½ teaspoons pure vanilla extract

6 large eggs, at room temperature

3 cups ( 345g) cake flour ( spoon & leveled)

1 teaspoon baking powder

⅛ teaspoon salt

3 Tablespoons (45ml) fresh lemon juice (about 1 lemon)

¼ cup raspberry jam

¼ cup ( 60g) lemon curd

subheading: Vanilla Buttercream Filling:

¾ cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar

2 Tablespoons (30ml) heavy cream or whole milk

1 teaspoon pure vanilla extract

pinch of salt

subheading: White Chocolate Topping:

two 4 ounce bars ( 226g) white chocolate, coarsely chopped*

2 teaspoons canola, vegetable, or coconut oil

optional garnish: white sixlets, mint leaves, edible flowers, berries, and/or sprinkles

Directions at sallysbakingaddiction.com

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