I decided that I'd make yummy cupcakes for my sons birthday in a few weeks instead of making a huge cake again. Texas summers are always too hot so I wanted to come up with something refreshing. These came out better than I'd hoped. Yummmmmmm! Lemon cupcake: 1 cup white sugar 1/2 cup butter 2 eggs 1 1/2 tsp vanilla extract 1 1/2 cups all-purpose flour 1 3/4 tsp baking powder 1/2 tbsp lemon peel 1/2 cup low-fat milk 4 tsp lemon juice 1 1/2 tsp lemon extract |
Preheat oven to 350 degrees. | |
Line muffin cups with liners. | |
Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg. | |
Beat in flour, lemon peel and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon extract to make a smooth batter. It was a thick batter. | |
Spoon the batter into the prepared muffin cups. | |
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool cupcakes completely. Made about 16 cupcakes. Mixed berry buttercream: 1 cup butter, softened 1 tsp vanilla extract 4 cups confectioners sugar 1/4 cup mixed berry, purée | |
Beat 1 cup butter with 1 tsp vanilla extract. Beat in confectioners sugar, 1 cup at a time, to make a creamy frosting. Purée mixed berries in small food processor. I used frozen. Beat in mixed berry purée to buttercream. Spread frosting on cooled cupcakes. |
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