Day 9 – Lemon Cloud Cupcakes

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.

Scoring Sheet:

– 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

RECIPE

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.

Base Ingredients:

1 cup Butter

Sugar/zest mix

4 large eggs

Dry ingredients:

3 cups of flour

1/2 tsp baking powder

1/2 tsp baking soda

pinch salt

Wet ingredients:

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*