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| Fresh Lemon Cupcakes |
Makes 12
1/2 cup butter
1 egg
2 egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon pure vanilla extract
juice of half of a lemon
2 tablespoons lemon zest
1/2 cup whipping cream
I recipe Cream Cheese Frosting
Blackberries, optional
1. Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes. Meanwhile, line twelve 2 1/2-inch muffin cups with paper bake cups; set seeds aside. In a small bowl stir together flour, baking powder, and salt.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla, lemon zest and the lemon juice; beat until combined. Alternately add flour mixture and whipping cream to butter mixture, beating on low speed after each addition just until combined (batter will be thick).
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes for 21/2-inch cupcakes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with desired frosting and garnish with berries, if desired.
Cream Cheese Frosting: Use a hand held mixer to beat together 8 ounces cream cheese, softened at room temperature, 4 tablespoons honey, 1 teaspoon vanilla, and 1 tablespoon lemon zest until smooth and creamy. Spread onto cupcakes.
[ Amy Palanjian / www.recipe.com ]
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