The days aren't getting any cooler in sunny Arizona, so what better reason to make another light, fruity and delicious cupcake treat!
By request in my office, Lemon Cupcakes were my next project. In fact, one of the girls wore a bright yellow shirt last week and recently lightened her hair...she said she reminded herself of a Lemon Meringue Cupcake! Hence, the t-shirt decor on one of my cupcakes. hehe :)
Now although I made these with Vanilla Buttercream, they are still refreshing with homemade lemon filling. I used The Primrose Bakery Lemon Cupcakes recipe from their book Cupcakes from the Primrose Bakery, adding my own notes. I then found Wilton's Lemon Filling recipe which is perfect since it does not require refrigeration of the cupcakes! I finished the cupcakes off with Vanilla Buttercream frosting from The Primrose Bakery again, colorful sprinkles and homemade fondant flowers from my NEW Cricut Cake machine! (will post review on first time use soon!).
Lemon Cupcakes
(Makes 24 cupcakes)
8 Tablespoons (2 sticks) of unsalted butter, at room temperature
2 cups & 4 Tablespoons of sugar
4 large eggs, free-range or organic
2 cups self-raising flour
1 1/2 cup all-purpose flour
2/3 cup 2% milk, at room temperature
4 Tablespoons of freshly squeezed lemon juice (I used 2 small lemons)
2 Tablespoons (about 2 lemon’s worth) grated lemon zest
2 Tablespoons of sour cream
1. Preheat oven to 350 degrees.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs, one at a time, to the creamed butter and sugar and beat well.
3. Sift two flours together in a separate bowl. Set aside for the moment. Mix the milk, lemon juice and sour cream in a third bowl (I kept it in the measuring cup).
4. Alternate adding the flour mixture and milk to creamed butter mixture like so: add 1 /3of the flour and mix well. Add 1/3 the milk mixture and mix well. Repeat again until all is mixed with the cream mixture, adding lemon zest after the last 1/3 of the flour.
5. Use an ice cream scoop with release handle to fill cupcakes liners in pan.
6. Bake for about 25 minutes, raised until golden brown. Insert a toothpick of cake testing rod to make sure it comes out clean.
7. Remove from oven and let cupcake cool in pans for 10 minutes then remove and place eash on a wire rack to cool completely.
8. Cut a cone out of the center of each cupcake and cut out the bottom tip of the cone, leaving only the top/lid (pictures below). Fill the center of the cupcake with lemon filling (recipe below). Replace lid and tada! I also used extra lemon filling to lightly spread over the top of each cupcake before spreading the frosting.
Lemon Zest
Lemon Batter. Yum!
Step #8: Using the cone method to fill cupcakes.
The anatomy of filling a cupcake using the cone method.
Lemon Filling
(Makes enough for about 30 cupcakes, or fill and spread liberally on 24 cupcakes)
3/4 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks slightly beaten
1 teaspoon lemon peel grated
Juice of a medium lemon
1 Tablespoon butter1. Combine sugar, cornstarch and salt in a small saucepan. Gradually add water and whisk until well blended.
2. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly until thick and bubbly.
3. Boil one minute; remove from heat. Stir in butter. Cool to room temperature, without stirring. (I filled the cupcakes when the filling was still slightly warm, makin it an easy scoop each time with a spoon.)
Little Miss Sunshine Cupcakes :D
This one was for Michele at work: an edible replica of her shirt that made her look like a lemon cupcake!
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