MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Zingy Lemon Cupcakes
Categories: Cakes, Desserts, Citrus
Yield: 12 servings

MMMMM---------------------------CAKES--------------------------------
125 g Softened butter
125 g Caster sugar
2 md Eggs
100 g Self raising flour
2 tb Milk
2 Lemons

MMMMM---------------------------ICING--------------------------------
175 g Softened butter
350 g Icing sugar

You'll need a 12 cavity muffin tin and paper cases
(liners).

Set the oven @ 180ºC/355ºF.

Using a whisk, beat together the butter and the sugar
until light and fluffy.

Add the eggs, flour (sifted), milk and the zest of the
two lemons and a little squeeze of juice.

Mix everything until it is a smooth mixture.

Spoon one and a half tea spoons of the mix into the cake
cases.

Bake in the oven for 10-15 mins.

While they are cooking, make the icing by whisking the
butter in a bowl. Then add the icing sugar and mix.

Add the zest if any remaining lemon zest and however
much of the rest of lemon juice. (depending how zingy
you want them to be)

Put the cakes on a cooling rack to cool. When they have
finished cooling, pipe or spread the icing in to the
cakes.

You could add a lemon flavour sweet or a small pice of
chopped up lemon if wanted. And there you have it, one
batch of delicious Zingy lemon cupcakes ready to take to
a party or picnic or just to put in a box to save for
another day. Make sure you have eaten them in a week or
they won't taste as good as they are meant to.

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Cupcakes w/Lemon Buttercream
Categories: Cakes, Snacks, Citrus
Yield: 26 Servings

MMMMM--------------------------CUPCAKES-------------------------------
2 c (380 g) granulated sugar
1/2 c (118 mL) oil
3 lg Eggs; at room temp
2 Lemons; zested, juiced
1 ts (5 mL) lemon extract or pure
- vanilla extract
1/2 c (118 mL) sour cream; room
- temp
2 1/2 c (350 g) A-P flour
3 ts (11.2 g) baking powder
1 ts (5 g) salt
1/4 c (59 mL) lemon juice; from
- the zested lemons
1 c (236 mL) buttermilk; room
- temp

MMMMM--------------------------FROSTING-------------------------------
1 1/2 c (339 g) unsalted butter;
- cold
5 c (650 g) powdered sugar
1 Lemon; zested
1 ts (5 g) lemon extract
1 tb (15 mL) buttermilk; cold
1 tb (15 mL) heavy whipping cream

- cold

FOR THE CUPCAKES: Set the oven @ 350ºF/175ºC. Line a
cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable
oil, eggs, and lemon extract. Beat on medium speed until
the eggs and oil are well incorporated, scrape down the
bowl as needed. Next, add the lemon zest and the sour
cream and beat until well combined.

Combine the dry ingredients in a separate bowl.
Alternate adding half the dry ingredients followed by
half of the liquid ingredients (buttermilk and lemon
juice) and mix just until the flour starts to
incorporate. Use a spatula to scrape down the sides of
the bowl and stir the batter from the bottom to the top
to ensure it’s well mixed.

Using a large cookie scoop, divide the batter evenly,
filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 15-18 minutes. Test the cupcakes for
doneness by inserting a toothpick into the center of the
cupcake. If the toothpick comes out clean, the cupcakes
are done. Cool Completely.

FOR THE FROSTING: Cut the butter into pieces. Using the
paddle attachment, whip butter for 5-7 minutes, scraping
down the bowl occasionally. Beat until the butter looks
light in color.

Add 2 cups of powdered sugar and mix on low speed until
incorporated then add the lemon extract and lemon zest
and mix to combine, beating at medium0 high speed for
about 60 seconds.

Next, add an additional 2 cups of powdered sugar and the
buttermilk and beat on low speed until sugar is
incorporated. Increase speed to medium-high and beat for
another 1-2 minutes.

Add the remaining 1 cup of powdered sugar along with the
heavy cream. Beat on low until ingredients start to mix
together. Increase speed to medium-high and beat for
another 2-3 minutes to whip additional air into the
frosting.

Use a large open star tip to frost these cupcakes. Top
with a slice of lemon or fresh berries.

RECIPE FROM: https://beyondfrosting.com

Uncle Dirty Dave's Archives

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