In the Kitchen: Lemon cupcakes

These have to be the prettiest treats I have ever made! It was so difficult for me to actually get around to eating them because they just looked that cute, but when I did bring myself to eating them I had no regrets. Nor any remorse after picking up a second one. The cake itself is very light and fluffy and the icing is perfect!

Lemon Cupcakes 

print recipe here

Cake:

INGREDIENTS

yields about 30 cookies 

• 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
• 3 1/2 tablespoons lemon zest
• 1 cup whole milk, divided
• 3 1/2 tablespoons fresh lemon juice, divided

 (The amount of lemon zest or lemon juice can vary with just how strong of a lemon taste you want the cupcakes to have.)

COOKING INSTRUCTIONS 

Preheat to 375 degrees F. Line cupcake pans with paper liners.

Sift the self-rising flour and salt together in a bowl. In another, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract and lemon zest.

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 four. Beat until just combined--make sure not to over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake for about 18 minutes, or until inserted toothpick comes out clean. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Icing:

INGREDIENTS

• 2 cups chilled heavy cream
• 3/4 cup confectioners' sugar
• 2 1/4 tablespoons fresh lemon juice

COOKING INSTRUCTIONS 

Beat the chilled heavy cream 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 

completely cooled cupcakes.


Lastly I added on some raspberries on top more for visual appeal than anything, but the flavor really complimented the lemon as well. As shown in the first picture I also added a quarter lemon slice to the top of the cupcakes. Decorate how you please, or simply devour. I'm not judging.

Enjoy! ♥

S'more Cupcakes and baking in boots

S'more Cupcakes 

print recipe here

Cake:

• 2 cups all-purpose unbleached flour
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature, plus more for the pans
• 2 cups plus 2 tablespoons sugar
• 3/4 cup nonalkalized cocoa powder (not Dutch-processed)
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/4 cups water
• 1/4 cup milk

Preheat to 350 degrees F. 

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Beat the butter at medium speed until smooth, for about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, for about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter. Pour batter into paper lined cupcake baking pan.

Set the pans on the middle rack in the oven. Bake for about 30 to 35 minutes.

Cool the cupakes, in the pans, on a rack for 10 minutes.

Frosting:

• 2 cups  mini marshmallows
• 4 oz  semi-sweet chocolate
• 1/4 cup  milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 Tbsp.  unsweetened cocoa powder 

Cook 1 cup of marshmallows, chocolate and milk in large saucepan on low heat until marshmallows and chocolate are completely melted and mixture is well blended, stirring constantly. Pour into large bowl and cool for 30 min.

Whisk Cool Whip into marshmallow mixture; spread onto cupcakes. 

Top the cupcakes with remaining marshmallows. I also added some crushed dark chocolate to the top of mine and a graham cracker to the top to make sure it authentically represented as a s'more cupcake. Add onto it however you please. ♥

And yes, I did all this baking while looking absolutely ridiculous in combat boots and a pale yellow floral apron. Hardly something to brag about, but hey, to each their own! ♥