Thursday, February 21, 2008

lemon drop cupcakes

It was one of my student's birthday this week, and since we were out volunteering in a school I thought a little treat might be in order for our volunteers. It has been beautifully sunny and spring like here, so I thought something light and fresh, and I stumbled on these. I found this recipe online and changed nothing about it except a little less time in the oven as I think mine may be a little wonky, and they turned out phenomenally. I almost skimped out on the lemon syrup step and if you are tempted, don't, it adds a fabulous moisture and even more lemon flavour. YUM!

*the picture does not do these little morsels of lemony goodness justice*

Lemon Cupcakes Ingredients

32-36 cupcake papers
2 1/2 cups all purpose flour
1 cup plus 2 Tablespoons cake flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2 cups sugar
3 large eggs
1 1/2 cups canola or vegetable oil
2 teaspoons melted honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 cup fresh lemon juice (approximately one lemon), strained zest of two lemons (additional zest optional for garnish)
1 1/4 cups buttermilk
Lemon drop syrup (recipe follows)

Lemon Drop Syrup

¼ cup sugar
¼ cup water
Juice of one lemon, strained

Combine sugar and water in small saucepan over medium heat. Simmer until sugar dissolves. Transfer to small bowl and let cool before stirring in fresh lemon juice.

Adapted from Holly over at

Preheat oven to 350°. Arrange paper liners in muffin tins. Sift together flours, baking soda and salt, and set aside.

In electric mixer, beat together eggs and sugar at a medium-high speed until mixture thickens and color pales, about three minutes. Lower speed and add oil, honey, extracts, lemon juice and lemon zest, stirring until just combined. Mix in buttermilk. Slowly, begin to add flours, scraping down the sides of the bowl occasionally. Beat on low just until smooth.

Fill cupcake tins ¾ full. Bake 16-20 minutes (my oven 12-14), until a toothpick inserted in the center comes out clean. Remove from oven and brush tops with lemon syrup. Cool completely before frosting.

Lemon Cream Icing

1 cup butter , softened
3 3/4 cups confectioners' sugar
1 lemon, juice of or if you have it 1 1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/8 teaspoon salt

Combine butter, sugar and salt and beat till well combined.
Add lemon juice and vanilla and continue to beat for another 5 minutes or until creamy.

I also think that a lemon cream cheese icing (icing from carrot cake with lemon juice/extract would be delish on these!)

No comments: