Lemon Cupcakes
1/2 cup unsalted butter, softened
zest & juice of one lemon
1 cup sugar
2 eggs, room temperature
3/4 cup self-rising flour
1/2 cup plus 2 tbsp all-purpose flour
4-5 tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees. Cream butter and zest until smooth. Gradually add sugar. Beat for 3 minutes or until fluffy. Add eggs, 1 at a time. Squeeze lemon into 1/2 cup measuring cup. Be sure to remove any seeds that fall into juice. Add enough milk to fill cup.
Combine flours together. Add flour mix and liquid, alternating in 3 parts. Add vanilla and mix well.
Cook 15 minutes, rotate pan, cook another 5-10 minutes or until inserted toothpick comes out clean.
Vanilla Buttercream
1/2 cup butter
1 tsp lemon zest
1 tsp vanilla
pinch salt
3 1/2 cups confectioner's sugar
1/3 cup milk
1 tbsp lemon juice
Yellow food coloring (optional)
Mix butter, zest, vanilla and salt for 2 minutes, or until creamy. Alternate adding confectioner's sugar and milk. Beat until smooth. Add lemon juice and mix well. Add food coloring, if wanted, to create desired effect.
Chocolate Raspberry Cupcakes
2/3 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1/2 tsp almond extract
2 cups (16 oz) sour cream
1 1/3 cups all-purpose flour
3/4 cup cocoa powder
2 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1/2 cup finely chopped almonds (or nut of choice)
3/4 cup raspberry preserves
Preheat oven to 350 degrees. In large bowl, cream butter and sugar for 3-5 minutes, or until fluffy. Add the eggs, mixing 1 minute after each addition. Add the almond extract and sour cream.
In separate bowl, combine the flour, cocoa, cinnamon, baking soda, and salt. Add the almonds. Mix well.
With mixer on low speed, add the dry ingredients to the creamed mixture. Mix until completely integrated.
Fill the liners to 3/4 full. Place about 1/8 tsp of raspberry preserves into each cup, in the middle of the batter. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Chocolate Cream Cheese Frosting
1/4 cup shortening
1/2 stick unsalted butter
1 package cream cheese
1/3 cup cocoa powder
1 tsp vanilla
2 cups sifted confectioner's sugar
2 tbsp milk
Cream shortening, butter, & cream cheese. Add cocoa & vanilla. Gradually add sugar, one cup at a time. The frosting will look dry. Add milk and beat until light and fluffy. Refrigerate until ready to be used. Beat to fluff before using.
1/2 cup unsalted butter, softened
zest & juice of one lemon
1 cup sugar
2 eggs, room temperature
3/4 cup self-rising flour
1/2 cup plus 2 tbsp all-purpose flour
4-5 tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees. Cream butter and zest until smooth. Gradually add sugar. Beat for 3 minutes or until fluffy. Add eggs, 1 at a time. Squeeze lemon into 1/2 cup measuring cup. Be sure to remove any seeds that fall into juice. Add enough milk to fill cup.
Combine flours together. Add flour mix and liquid, alternating in 3 parts. Add vanilla and mix well.
Cook 15 minutes, rotate pan, cook another 5-10 minutes or until inserted toothpick comes out clean.
Vanilla Buttercream
1/2 cup butter
1 tsp lemon zest
1 tsp vanilla
pinch salt
3 1/2 cups confectioner's sugar
1/3 cup milk
1 tbsp lemon juice
Yellow food coloring (optional)
Mix butter, zest, vanilla and salt for 2 minutes, or until creamy. Alternate adding confectioner's sugar and milk. Beat until smooth. Add lemon juice and mix well. Add food coloring, if wanted, to create desired effect.
Chocolate Raspberry Cupcakes
2/3 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1/2 tsp almond extract
2 cups (16 oz) sour cream
1 1/3 cups all-purpose flour
3/4 cup cocoa powder
2 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1/2 cup finely chopped almonds (or nut of choice)
3/4 cup raspberry preserves
Preheat oven to 350 degrees. In large bowl, cream butter and sugar for 3-5 minutes, or until fluffy. Add the eggs, mixing 1 minute after each addition. Add the almond extract and sour cream.
In separate bowl, combine the flour, cocoa, cinnamon, baking soda, and salt. Add the almonds. Mix well.
With mixer on low speed, add the dry ingredients to the creamed mixture. Mix until completely integrated.
Fill the liners to 3/4 full. Place about 1/8 tsp of raspberry preserves into each cup, in the middle of the batter. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Chocolate Cream Cheese Frosting
1/4 cup shortening
1/2 stick unsalted butter
1 package cream cheese
1/3 cup cocoa powder
1 tsp vanilla
2 cups sifted confectioner's sugar
2 tbsp milk
Cream shortening, butter, & cream cheese. Add cocoa & vanilla. Gradually add sugar, one cup at a time. The frosting will look dry. Add milk and beat until light and fluffy. Refrigerate until ready to be used. Beat to fluff before using.
2 comments:
Adding the milk to the lemon juice doesn't curdle the milk?
You rock. Seriously.
It does start to a little bit, actually. Just enough to thicken it...so it works out just right. :)
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