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Day 169 – Really Lemony Lemon Cupcakes

16 Jan

Alright.  I’m done with the cold.  Done with winter cupcakes.

Nah!  Totally kidding.  You know I can’t resist those winter flavors!!  But, I do wanna try something totally different today.  Really Lemony Lemon Cupcakes (recipe below from All Things Cupcake).

But, first, enjoy today’s tip video!

Time to dig into the lemony lemon of these cupcakes!

Cupcake     Mini-Cupcake

The cupcakes springy and dense. A lot like Angel Food cake.  In texture and in taste. They taste like a light lemon-flavored angel food cake.

Lemon-Curd

The curd thickens up nicely. I didn’t pipe it into the cupcakes, I just spooned it in.  It’s got a very tart, lemon flavor. Exactly what you want from lemon curd.

Lemon-frosting

The buttercream is a sugary frosting consistency. Slightly thinner than a typical buttercream, but it keeps it shape nicely.  It, too, is extremely lemony. Very strong. Like pink lemonade.

Note: I didn’t have pink food coloring.  I used just a couple drops of red and it was perfect!

Lemon-cupcake-side     Mini-Lemon-Cupcake

This is an intensely lemon cupcake. They all balance really nicely. The curd is the only part with a real bite to it. The others are a little more subtle. But, very tasty.

Note: The minis aren’t quite as flavor-packed as the full-sized, but they are a very tasty little bite of cupcake too!

Lemon-Cupcake     Mini-Lemon-top

Nice and refreshing. A good mix from all these winter flavors, but I’ll have to make them again in the summer!

cut-lemon     half-lemon

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 2.5 (the curd isn’t hard, but it is harder than the average cupcake)
  • TOTAL: 20

RECIPE

Really Lemony Lemon Cupcakes (recipe from All Things Cupcake)

Cupcakes:

  • 1 cup butter
  • 4 eggs
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 2 tablespoons lemon juice
  • 1 cup milk
  • 1/4 cup lemon juice

Lemon Curd:

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 3 teaspoons finely shredded lemon peel
  • 6 tablespoons lemon juice
  • 6 tablespoons water
  • 6 beaten egg yolks
  • 1/2 cup butter

Frosting:

  • 3/4 cup butter
  • 2 lbs. powdered sugar
  • 1/4 cup lemon juice
  • pink frosting coloring

For directions visit All Things Cupcake.

*Tomorrow: Easy Caramel Cupcakes*

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