LEMONY CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
- Sift together the flour, baking powder and 3/4 teaspoon of the salt.
- Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
- Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
- Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
- Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.
SUNSHINE CUPCAKES
Want to put a smile on someone's face? Look no further than these cheery cupcakes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Prepare cake batter mix according to package directions for cupcakes; cool completely., In a small bowl, tint frosting yellow. Frost cupcakes. Press two chocolate chips into each cupcake for eyes. For mouths, cut licorice into 1-in. pieces; bend slightly to curve. Press one licorice piece into each cupcake. Add candy corn around edges of cupcakes.
Nutrition Facts : Calories 208 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
LEMONY SUNSHINE CUPCAKES
Make and share this Lemony Sunshine Cupcakes recipe from Food.com.
Provided by Chicagoland Chef du
Categories Dessert
Time 1h6m
Yield 16 cupcakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside. *Combine in a food processor to make crumbs and combine ingredients.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
Nutrition Facts : Calories 303.5, Fat 17, SaturatedFat 6.6, Cholesterol 50.9, Sodium 356.8, Carbohydrate 35.3, Fiber 0.4, Sugar 18, Protein 3.2
LEMONY SUNSHINE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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LEMON SUNSHINE CUPCAKES - TASTE AND TELL
From tasteandtellblog.com
Servings 36Total Time 55 minsCategory DessertCalories 214 per serving
- In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the ⅓ of the flour mixture, ½ of the buttermilk, another ⅓ of the flour, the remaining buttermilk and then the remaining flour, beating just until blended.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
LEMON CUPCAKES WITH VANILLA FROSTING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (53)Category CupcakesCuisine AmericanTotal Time 3 hrs
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
- Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
- Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they’re done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.
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