Thursday, October 30, 2008

Lemon Cupcakes with Lemon Buttercream Frosting

Sometimes, a classic is what you crave for. At a time like this, having lemon cupcakes on hand can give you comfort. These cupcakes also keep well in the freezer so you might want to bake a batch just for emergencies. Oh, and they go great with a pot of hot tea.

Lemon Cupcakes

1 cup sifted cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
3/4 cup plus 2 tablespoons refined sugar
1/2 teaspoon lemon zest
3 large eggs
3 tablespoons milk

1. In a bowl, sift together flour, baking powder and salt twice. Set aside.
2. Cream butter, sugar and lemon zest at medium speed for 10 minutes.
3. Add eggs one at time beating about 30 seconds after each addition.
4. At low mixer speed, add flour mixture in stages alternately with milk starting and ending with flour mixture.
5. Divide batter into paper-lined muffin tins.
6. Bake at 350°F for 18 to 20 minutes. Cool completely on racks.

Makes about 16 3-oz. cupcakes.

Lemon Buttercream Frosting

1/2 cup butter

1/2 teaspoon lemon zest
2 cups confectioner's powdered sugar
1/4 cup milk

1. Cream butter and lemon zest until light and fluffy.
2. Add sugar and milk and continue beating until smooth.
3. Transfer to piping bag fitted with a large star tip.
3. Pipe decorative rosettes on top of cupcakes.

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