Floating away with a lemon cupcake? Well, if I must. Lemon Cloud Cupcakes (recipe below from farm baby).
The cake is light and fluffy. Moist. And super lemony!! Very tart, a little sweet. Similar to lemon curd.
This is a classic American buttercream with a little lemon added. It almost tasted like a meringue.
First of all, the mini cupcake is like a bite of summer — a shot of lemonade. The sweetness of the frosting balances the tartness of the cake really well. (Today was a little toasty outside…I had to resist the urge to quench my thirst with these…) Note: The recipe doesn’t specify an oven temp, so I baked at 350 F. The minis were about 9 mins, full-size about 13 mins.
– Cupcake Taste: 4
– Frosting Taste: 4
– Overall Taste: 4
– Appearance: 4.5
– Ease of Making: 3 (zesting + juicing 7 lemons…a little time-consuming)
– TOTAL: 19.5
Lemon Cloud Cupcakes (recipe from farm baby)
Lemon Cake Recipe:
Start by zesting enough lemons to get about 1/3 of a cup of zest. Usually around 7 lemons will do the trick here. Put those lemons aside, you will need them for their juice soon enough.
Mix the fresh zest into 2 and a 1/2 cups of sugar and let the flavour really meld while you get to work putting all of the other ingredients together.
1 cup Butter
4 large eggs
3 cups of flour
1/2 tsp baking powder
1/2 tsp baking soda
Do not combine the lemon juice and milk they may curdle.
1 cup of fresh lemon juice
1/2 cup milk
Big splash vanilla
Little splash Lemon extract.
Basic American Buttercream
1 lb butter
1 kg icing sugar
2 tbsp vanilla extract
For directions visit farm baby
*Tomorrow: Black Bottom Cupcakes*