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    Lemon Cream Cupcakes


    Source of Recipe


    I adapted from Taste of Home

    Recipe Introduction


    These are delicious! I cut the original recipe in half and changed it slightly. I will post the original recipe at the bottom. The cupcakes have a wonderful texture--light, tender, and moist. The yogurt worked great in place of the sour cream. For the 1/2 egg, I beat an egg in a small dish and just measured out half--about 1 1/2 Tbs. or so. I started making the frosting with 1 cup of powdered sugar but I could tell it wasn't going to make enough, so I added another 1/2 cup and added a bit more liquid until it looked right. This made just barely enough frosting for the 12 cupcakes. I might double the frosting nex time. I also added a few drops of lemon oil to the batter and a couple of drops to the frosting just because I have it.

    List of Ingredients




    1 stick unsalted butter -- softened
    1 cup sugar (I used about 2 T. or so less and I used C&H "baker's ultra fine" sugar)
    1 1/2 eggs
    1 teaspoon grated lemon peel
    1 teaspoon vanilla extract -- (1/2 to 1 tsp)
    1 3/4 cups all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup sour cream (I used 1 cup low-fat plain yogurt)

    FROSTING:
    1 1/2 tablespoons unsalted butter -- softened
    1 1/2 cups powdered sugar
    1 tablespoon or so lemon juice
    1/4 teaspoon vanilla extract -- (1/4 to 1/2 tsp)
    1/4 teaspoon grated lemon peel -- approx.
    1 tablespoon milk -- approx.

    Recipe



    Preheat oven to 350 degrees.

    In the mixing bowl of a stand mixer, thoroughly cream butter and sugar until light and fluffy and pale in color, stopping and scraping down the sides of the bowl a couple of times. (I didn't time it but I beat this for quite a while)

    Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.

    Stir flour and spoon into measuring cups and level off. Sift dry ingredients together into a small bowl. Add to creamed mixture alternately with sour cream or yogurt (batter will be thick). Don't over-mix at this point.

    Fill 12 greased or paper-lined muffin cups (I sprayed my paper-liners with Pam) almost to the top. Bake for about 25 minutes or until a toothpick inserted near the center comes out clean or when tops spring back when touched lightly.

    Cool for 10 minutes; remove to wire racks to cool completely.

    For frosting, cream butter and powdered sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth (adding more liquid or more powdered sugar to get the right consistency). Frost cupcakes.

    Original recipe

    Lemon Cream Cupcakes
    SUBMITTED BY: Ruth Ann Stelfox
    yield:30 servings

    1 cup butter or margarine, softened
    2 cups sugar
    3 eggs
    2 teaspoons grated lemon peel
    1 teaspoon vanilla extract
    3 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    2 cups sour cream
    FROSTING:
    3 tablespoons butter or margarine, softened
    2 1/4 cups confectioners' sugar
    2 tablespoons lemon juice
    3/4 teaspoon vanilla extract
    1/4 teaspoon grated lemon peel
    1 tablespoon milk

    In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

 

 

 


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