Tuesday, September 3, 2013

Lemon Cupcakes With Buttercream Frosting! Yum...

I thought today would be a good day to make lemon cupcakes. It's my honey's birthday and he loves the taste of sweet and sour lemon cakes. While I have never made lemon cupcakes and did not have much time to mess around (after all I had a birthday party to get ready for!), I turned to my emergency formula - basic vanilla cupcakes infused with lemon curd. Luckily, I had lemon curd in my pantry! And to soften the sweet and sour flavor, I decided to frost the cupcakes with plain buttercream, my favorite!

 The cupcakes turned out to be delicious, and my lovely honey, who celebrated birthday number 48 (shhh! you did not hear it from me), was very happy - in spite of the number, he is a kid at heart. 

It took me 20 min to put the cupcakes into the oven. The recipe is full proof! It makes 12 tender and beautiful cupcakes, and I will talk you through it. 

Ingredients you need:
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
6 tbs unsalted butter, at room temperature
3/4 cup sugar
1 large egg, and 1 large egg white, at room temperature
1tsp vanilla extract
1/2 cup whole or almond milk
1/4 plus 3 tbs lemon curd
2 tbs finely grated lemon zest 

Step 1: 
Line 12-cup muffin pan with paper liners. Place a rack in the middle of the oven. Preheat oven for 350F.

Step 2:
Place on the table all the ingredients: flour, baking powder, salt, butter, eggs, vanilla extract, milk, lemon curd, and lemon zest.

Step 3:
Place on the table your measurement cups and spoons, and 1 medium size bowl for dry ingredients.

Step 4:
-  Sift and mix dry ingredients - flour, baking powder, and salt
-  Pour into the mixing bowl butter and sugar. Mix on medium-high for about 2 minutes, add the egg white and the egg, one at a time, then mix in the vanilla.
- Add the flour mixture in 3-4 additions, alternating with the milk in 2-3 additions. As needed, scrape down the sides of the bowl. Beat on low until just combined for 15-20 seconds. NEVER OVERMIX!

Step 5:
 Fold in the 1tbs lemon curd and 1tbs lemon zest until just combined.

Step 6:
Divide the batter evenly among the prepared muffin cups. Fill each cup about three-fourths full.

Step 7:
Drop 1/2 teaspoon lemon curd onto the center of each cupcake (the curd will sink into the cupcakes as they bake).

Bake cupcakes until lightly golden. Insert a toothpick into the center of a cupcake, and it should come out with only a very few cake crumbs and a bit of lemon curd attached. Bake for about 16-18 minutes total. Let the cupcakes cool in the pan for about 5 minutes, and then transfer the cupcakes to the wire rack and let cool for about an hour.

While cupcakes are cooling down, prepare butter cream frosting. Frost when cupcakes are completely cool.


With love always,
xo Zuma A.

1 comment:

  1. I love your cupcakes!!! By the way, how did you get my age??


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