Sunday, September 12, 2004


Lemony Cupcakes with Buttercream Frosting

3 large eggs, room temperature
1 1/2 teaspoon vanilla extract
2 teaspoon grated lemon peel
1 1/2 cups cake flour (must use cake flour, all purpose will make tough cupcakes)
3/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) plus two tablespoons unsalted butter, room temperature
1/3 cup buttermilk

Preheat oven to 325 F.

Line 12-cup muffin tin with paper liners.

Whisk eggs, vanilla, and lemon peel in medium bowl to blend. Mix cake flour, baking powder, and salt in another medium bowl.

Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl. Gradually beat in egg mixture. Beat in dry ingredients alternately with buttermilk in 2 additions each.

Divide batter among cups. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cupcakes in pan on rack 5 minutes. Remove cupcakes from pan and cool completely.

Traditional Buttercream Frosting: (From The Magnolia Bakery Cookbook)

1 cup (2 sticks) unsalted butter, very soft
8 cups confectioners sugar
½ cup whole milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add four cups of the sugar, and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time until the frosting is thick enough to spread (you may not use all of the sugar).

If desired add a few drops of food coloring and mix thoroughly.

Use and store at room temperature. Frosting will set if chilled. Can be stored in an air tight container for up to three days.

Recent research suggests that up to 90 percent of the calcium
in some fortified soy and rice milks may remain in the container
as sludge, even after shaking.
SOURCE: Prevention magazine September 2004

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