Sunday, April 28, 2013

Lemon Drop Cupcakes

I have been on the wedding diet so have not been baking in order to avoid over indulging in delicious confections. However, with the first warm weekend on the horizon, I had an intense craving to bake some summer time cupcakes. I found this recipe in the Better Homes and Garden Cupcake Special Edition. I am completely obsessed with these Lemon Drop Cupcakes. They are light and the buttercream frosting with lemon is to die. Enjoy!

Lemon Drop Cupcakes
Prep: 30 minutes
Bake: 20 minutes
Oven Temp: 350F

¾ C. Salted Butter-Room Temp.
3 Eggs-Room Temp.
1 ¾ C. All Purpose Flour
1 t. Baking Powder
¼ t. Baking Soda
¼ t. Salt
½ t. Vanilla
2/3 C. Milk
¼ C. Limoncello (Italian Lemon Liquerur)
            or sub Milk
1 ½ C. Sugar
1 T. Finely Shredded Lemon Peel Zest

Mix together Flour, Baking Powder, Baking Soda, Salt in a medium blow.
Pour Milk and Limoncello in a measuring cup and set aside.
Beat Butter and Sugar together for 30 seconds on high.
Add Lemon Peel and Vanilla.
Add Eggs, one at a time.
Alternate adding Flour mixture and Milk mixture; starting and ending with Flour.
Fill Cupcake cups ¾ full and smooth batter on top.
Bake at 350F for 18-20 minutes.

Lemon Buttercream
½ C. Salted Butter
½ C. Shortening
1 t. Vanilla
1 T. Lemon Juice
4 C. Powdered Sugar

Beat together Butter and Shortening on medium for 30 seconds.
Add Vanilla and Lemon Juice.
Slowly add Powdered Sugar on low until fully incorporated.
Mix for 2-3 minutes.

Crushed Lemon Drop Candies
Sugared Lemon Slices
Lemon Peels
Finishing Sugar

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