Skipper's 2nd Brain: Lemon Cupcakes Recipe

Rated:

Submitted By: friedbluetomato

Photo By: ZAKIAH

Prep Time: 48 Minutes

Cook Time: 17 Minutes

Ready In: 1 Hour 25 Minutes

Servings: 30

"These light, lemony cupcakes, made from scratch, have a fluffy whipped cream icing."

INGREDIENTS:

3 cups self-rising flour

1/2 teaspoon salt

1 cup unsalted butter, at room

temperature

2 cups white sugar

4 eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 cup whole milk, divided

2 1/2 tablespoons fresh lemon juice,

divided

Lemon Cream Icing

2 cups chilled heavy cream

3/4 cup confectioners' sugar

1 1/2 tablespoons fresh lemon juice

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2.	Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
3.	Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
4.	Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
5.	To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Printed from Allrecipes.com 5/31/2014

Skipper's 2nd Brain