This recipe comes from one of my favorite baking websites The Joy of Baking.
Ingredients for cupcake:
- 1/2 cup butter, room temperature
- 2/3 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Preheat oven to 350 degrees.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Ingredients for frosting:
- 2 cups confectioners sugar, sifted
- 1/2 cup butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- Assorted food colors (if desired)
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.
Makes approximately 12 cupcakes
Click here for a printable version of this recipe from Culinary Collage.
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