Wednesday, May 6

Cupcake Wednesday

Something cute and sweet for the belly.  
Not from a box.  

     Strawberry Lemon Cupcakes

Basic Lemon Cake Batter

(this is for a layer cake, I halved it to make 12 cupcakes)

2 cups sugar

1 cup butter, softened

3 large eggs

1 tsp vanilla extract

1/4 tsp lemon extract

3 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup buttermilk

 Preheat oven to 350.

 Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy, about 5 minutes.

 Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

 Whisk together flour, baking powder and salt in a small bowl; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a medium-low speed just until blended after each addition. (batter will be thick)

 For two 9 inch pans, cook for 32-36 minutes.

Strawberry Vanilla Buttercream

 1/2 cup butter, softened

1 tsp vanilla extract

1/8 tsp salt

1 (16 oz) package powdered sugar

1/2 cup of fresh strawberries, chopped

Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with strawberries, beating at low speed until blended and smooth.

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