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Categories:
butter flour flour sugar sugar baking powder salt lemon zest lemon juice eggs Frosting unsalted butter confectioners sugar lemon juice milk straws
Viewed: 94 - Published at: 5 years agoIngredients
- FOR THE CUPCAKES:
- 6 ounces, weight Unsalted Butter, melted
- 1 cup Cake Flour
- 2 Tablespoons Cake Flour
- 1/2 cups Granulated Sugar
- 2 Tablespoons Granulated Sugar
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1 teaspoon Meyer Lemon Zest
- 1/4 cubes Sour Cream
- 1 Tablespoon Meyer Lemon Juice
- 2 whole Large Eggs
- FOR THE FROSTING:
- 4 Tablespoons Unsalted Butter, Softened
- 2 cups Confectioners Sugar
- 1-1/2 teaspoon Meyer Lemon Juice
- 2 Tablespoons Milk
- 1/4 cups Light Pink Sugar Pearls
- 12 whole Bendable Straws
Method
- Melt 6 ounces of butter in a saucepan over low heat then set it aside until it starts to solidify again. You want it still pourable but not totally melted.
- Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners and set aside.
- In a large mixing bowl, combine all the cake flour, all the granulated sugar, baking powder, salt, and lemon zest. With the mixer on low, gradually add the melted butter and sour cream.
- Add 1 tablespoon of lemon juice and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy.
- Fill prepared muffin cups two-thirds full of batter. Bake 18-21 minutes until light and fluffy or a cake tester comes out clean.
- Cool in pan for 10 minutes then transfer to a wire rack and cool completely.
- For buttercream frosting:
- Cream together the 4 tablespoons butter and confectioners' sugar. Add 1 1/2 teaspoons lemon juice and then add the milk 1 tablespoon at a time. Continue to add milk until it's smooth and creamy-should be around 1 1/2 tablespoons.
- Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with sugar pearls, garnish with a trimmed bendable straw and serve.
