LEMON CHAMPAGNE CELEBRATION CUPCAKES
Make a toast! This elegant champagne cupcake has a twist of lemon in the filling and glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.
- Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.
- Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.
- In small bowl, mix lemon curd and sour cream until well blended. Set aside.
- To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.
- In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.
- To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 29 g, TransFat 0 g
CELEBRATION CUPCAKES WITH CITRUS FROSTING
Make and share this Celebration Cupcakes With Citrus Frosting recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 53m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cupcake:.
- Preheat oven to 350°F Line cupcake pans with paper liners. Set aside.
- Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
- In a large bowl, beat sugar and 3/4 cup butter at medium speed, scraping bowl occasionally, until creamy.
- Add eggs, one at a time, beating well after each addition.
- Add 1 tablespoon vanilla.
- Reduce speed to low and add flour mixture alternately with milk, beating well after each addition, just until mixed.
- Divide batter evenly among cupcake cups and bake for 23 to 28 minutes or until toothpick inserted near center comes out clean.
- Cool on wire racks 10 minutes and remove cupcakes from pans. Cool completely.
- Frosting:.
- In a large bowl, beat 3/4 cup butter at medium speed until creamy.
- Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, lemon or orange peel, scraping bowl often, until well mixed.
- Stir in corn syrup.
- Frost cupcakes.
Nutrition Facts : Calories 351.8, Fat 12.9, SaturatedFat 7.8, Cholesterol 63.1, Sodium 231.2, Carbohydrate 56.9, Fiber 0.5, Sugar 42.7, Protein 3.2
CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
- Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)
CELEBRATION CUPCAKES
Make these individual party sponges ahead then follow our suggestions for decorating and icing
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 3h
Yield Makes 24
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.
- To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.
- Divide the icing into as many colours as you want - plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.
Nutrition Facts : Calories 408 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
SMALL-BATCH CELEBRATION CUPCAKES
Who needs a reason for cupcakes? Commemorate getting to Wednesday with a mini-batch of these cream-cheese-frosted cupcakes. For optimum lift, bake them in a full-size pan, skipping every other cup to allow for extra air circulation.
Provided by Lauryn Tyrell
Categories Cupcake Recipes
Time 1h10m
Yield Makes 6
Number Of Ingredients 14
Steps:
- For the Cupcakes: Preheat oven to 350°F. Line 6 hollows of a standard muffin tin with paper baking cups, skipping every other cup to allow for extra air circulation. Whisk together milk, egg, and vanilla in a liquid measuring cup. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Drizzle in butter and beat until crumbly. Slowly beat in milk mixture, scraping down sides of bowl as needed, and beat until incorporated, about 30 seconds. Divide evenly among baking cups, filling each about two-thirds full.
- Bake until light golden and a toothpick inserted in centers comes out clean, 18 to 20 minutes. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack, about 30 minutes.
- For the Frosting: In a medium bowl, beat cream cheese, butter, and vanilla until fluffy. Add confectioners' sugar and salt and continue to beat until completely incorporated and frosting is smooth and creamy. Frost cupcakes and decorate with sprinkles; enjoy the same day they're made.
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BEST LEMON CUPCAKES WITH STRAWBERRY FROSTING RECIPE
From goodhousekeeping.com
Email [email protected]Category DessertServings 12Total Time 1 hr
- Using an electric mixer, beat sugar, butter, lemon zest and juice, and vanilla in a large bowl until light and fluffy, about 3 minutes.
- Beat in eggs one at a time. Reduce mixer speed to low and alternately add flour mixture and milk, mixing just until incorporated.
LEMON CUPCAKES - COOKING CLASSY
From cookingclassy.com
4.5/5 (8)Total Time 2 hrsCategory DessertCalories 403 per serving
- Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk 20 seconds, set aside.
- In a food processor, pulse together 3/4 cup + 2 Tbsp granulated sugar with lemon zest until finely ground, about 1 minute. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter with lemon sugar mixture until pale and fluffy (if you don't have the paddle attachment that constantly scrapes bowl, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
- In the liquid measuring cup used to measure buttermilk, whisk together buttermilk with lemon juice. Add 1/3 of the flour mixture to the butter/egg mixture, then mix just until combined. Then add 1/2 of the buttermilk mixture to the butter/egg mixture and mix just until combined. Repeat process with flour and buttermilk mixture once more then finish by mixing in last 1/3 of the flour mixture. Scrape down sides and bottom of bowl.
- Divide batter among 12 paper lined muffin cups. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool several minutes in muffin tin, then transfer to a wire rack to cool slightly. Meanwhile prepare simple syrup.
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