In my quest to find a great cupcake “cake” I continued to look online in search of the ever elusive recipe.
I’m sort of over vanilla cupcakes. None that I’ve made, and I’ve made quite a lot have left me with that “ooh, I want to have those again” feelings.
I was looking around the kitchen and spotted the 3 lemons sitting waiting to be used before shrivelling up. Ahh, a lemon cupcake, that sounded good to me. And back to Google I went.
I found loads of recipes for Lemonade and Raspberry cupcakes, but that’s not what I was after.
I wanted something light and fresh that reminded me of long hot summer that has slipped away this past week. And I found my recipe, from a NZ website. Hoorah!
It does strike me as funny that the name of the website is, wait for it, Vanilla Cupcakes. Funny, right?
Lemon Cupcakes by Vanilla Cupcake
Ingredients (quantity 24)
- 225 grams butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 2 Tbsp lemon zest
- 2 Tbsp lemon juice
For the frosting (quantity for 15)
- 55gm butter, softened
- 55gm kremelta
- 2 cups icing sugar
- juice of 1/2 lemon
- 2tbs cream or milk
- Heat the oven to 160degrees Celsius.
- In a medium bowl mix the flour, baking soda and salt and whisk to combine.
- To a stand mixer add the butter and sugar and beat until light and fluffy.
- Add the eggs one at a time and mix until blended, scraping the sides of the bowl as needed.
- Add the lemon zest and juice and mix until combined.
- Alternate adding the flour and mix, starting and ending with the flour. I added 1/3 of the flour, 1/2 the milk, 1/3 flour, 1/2 milk, 1/3 flour.
- Mix the flour on low and until almost fully incorporated before adding the milk.
- Scrape down the sides of the bowl as necessary.
- With the last addition of flour, mix until almost all the flour is mixed.
- Using a spatula lightly fold the batter until all the flour is mixed in.
- Spoon the batter into a prepared muffin tin. I used my cookie scoop which helps ensure I have an even amount of batter in each cupcake liner.
- Bake for 18-20 minutes, turning the pan half way through to get an even rise and colour.
For the frosting
- In a stand mixer beat the butter and kremelta together.
- Scrape the side of the bowl.
- Add the lemon juice and icing sugar and mix on low until it starts to come together, then increase the speed until medium.
- Add cream or milk until you reach the desired consistency.
- I didn’t measure the lemon juice. I used half a lemon. I also added a teaspoon of vanilla essence.
- The cupcake is quite dense, but moist. It’s a little denser than what I’m looking for, so I’ll try next weekend with adding 1 teaspoon of baking powder and replacing some or all of the milk for buttermilk or yoghurt.
- The flavour of the cupcake is really nice, in actual fact it’s sweet. I ate it sans frosting and was very happy with the taste.
- I halved the recipe and got 15 cupcakes.
- The icing quantity above is sufficient to frost 15 cupcakes using a Wilton 2D tip and giving a reasonably generous coverage (see below).
The cupcakes domed nicely, no volcanoes. And the cake itself is really light in colour.
My cupcake liners are some I ordered from eBay. They aren’t cut very straight and probably should have been sold as seconds. But the design is still pretty. Again the fat from the batter is absorbed in the liner. I wish we could get better quality here in NZ.
Because this is quite a dense cupcake the liner impression is really quite noticeable. I liked it. Does anyone else look at that type of thing?
Mr Fussy mentioned, without any prompting (maybe I have a look he recognises as my impatience for a verdict) the cupcake was too dense for his likes. He said I’ve made lighter ones in the past he’s preferred. But he couldn’t fault the flavour.
I’ve just had a frosted cupcake tonight and must say that the denseness is quite obvious, almost like the cupcake is about 3 or 4 days old. I made them yesterday, so they’ll be interesting in another 2 or 3 days.
To get that yellow on the outer edges of the frosting, I squeezed the food colouring up the inside of the piping bag. I used a paint brush to sweep it up, and had 4 “stripes” if you will. The first cupcake I frosted didn’t have any yellow in it at all (and it’s now in my tummy).
The Wilton 2D tip gives that nice frilly sort of look to the frosting so long as you don’t move too fast in swirling around the cupcake. I find I have to take a little more time as I’m squeezing the frosting out the bag .
Given we are in for a week of rain from Tuesday, these cupcakes will help to brighten the day.