Happy Sunday, G.O. readers!
I hope everyone is having a peaceful, relaxing Sunday. I’m super excited that I awoke to a much cooler morning today. Here along the Gulf Coast, it’s a treat to get a September morning that’s in the upper 50’s. Our temps don’t usually start dropping until mid to late October. It’s usually chilly by Halloween. So the mild temps have me floating a bit this morning. Yay!
Sorry I didn’t get to post as much this past week; we were slammed at work, (we had quite a few people out, and we tend to have more traffic in the office after a holiday); but I wanted to make sure I touched base with everyone today, and I also wanted to go ahead and post the lemon cupcake recipe my friend, D used a few weeks ago. I’ve yet to make these myself, but they look and sound delicious. So here we go:
Ingredients:
Cupcakes:
3 cups self rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temp
2 cups white sugar
4 eggs, at room temp
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice divided
Lemon Cream Icing:
2 cups chilled heavy cream
3/4 cups confectioners’ sugar
1 1/2 tablespoons fresh lemon juice
Directions:
- Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
- Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
- Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
- To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.