Well everyone, I survived my first week at school! I don’t want to jinx myself by saying this, but this past week was really wonderful! I am enjoying all my classes and am quite excited about how the rest of the year will turn out!
Now for the cupcakes! I had planned on making these at the beginning of June for our ‘Grease’ cast party, but sadly, due to a tropical storm, it got postponed. And by postponed, I mean that it was never rescheduled. So in celebration for the first day of school, I thought I’d whip them up for my fellow coworkers.
Honestly, I cannot remember where I got the recipes from, so please forgive me for not being able to give credit where credit is due!
Lemon cake (makes 20 – 24 cupcakes)
2 1/4 cups cake flour (I used Swan’s Down brand)
1 tbsp baking powder
1/2 tsp kosher salt
1 1/4 cups buttermilk, at room temperature
4 large egg whites, at room temperature
1 1/2 cups sugar
lemon zest from two lemons (finely grated)
1 stick (8 tbsp) unsalted butter, at room temperature
1 tsp vanilla extract
1/2 tsp lemon extract
Preheat oven to 350 degrees and line cupcake tins with paper liners. In a large bowl, sift together the flour, baking powder, and salt. In a medium bowl, whisk together the milk and egg whites. Place the sugar and lemon zest in the bowl of your mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter is completely mixed through, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 – 22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on a wire rack.
Strawberry filling (careful, this makes A LOT, so you might want to half the recipe)
1 32 oz container frozen strawberries packed in syrup, thawed
Juice of one lemon
3 tsp cornstarch
Pinch of salt
Drain strawberries, reserving the liquid. Add enough water to the liquid to equal 1 cup. In a large saucepan, combine the strawberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely.
While the mixture cools, puree the now-thawed strawberries. Add them to the mixture and stir it up. Take a knife or cupcake corer and remove the centers of the cupcakes. Then pour the strawberry filling into the centers of the cupcakes. (You should have some leftovers to use in the frosting)
4 sticks butter, softened
2 tsp vanilla extract
2/3 cups strawberry filling
5 – 8 cups powdered sugar
3 – 5 tbsp heavy whipping cream
Beat butter and vanilla until creamy. Mix in strawberry filling. Add powdered sugar one cup at a time, beating until combined. Add heavy whipping cream one tbsp at a time until you reach your desired consistency. Pipe onto the cupcakes.
Zest of half a lemon
1/4 cup lemon juice
1 2/3 cup powdered sugar
Combine all ingredients in a bowl using a whisk. Using a spoon, drizzle over the frosting.
Everyone who tried these loved them! Even a gal who is not a fan of lemon flavored things liked them!! Alright friends, it is time to get back to the real world 🙂 I wish everyone a wonderful week and happy crafting,