After a 5 month baking hiatus, I’m finally back! These past few months have been quite the roller coaster ride, to say the least. For those of you who don’t know, back in November I bought a local coffee shop here in Nicholasville with a couple of friends of mine. Since then, we’ve had to shut our doors unfortunately (which I will talk about more in my next post), but the experience of running my own business was worth every minute of hard work that went into that place.
To be honest, in the past couple of weeks since closing shop, I haven’t really wanted to bake much…there was just too much going on with the store and life in general to even think about slowing down enough to make anything…but now that I’ve actually had some time to process these past 5 months, the desire to create is coming back to me. These lemon cupcakes are something I’ve been wanting to make since October of last year, but just never got around to it so I figure it would be a good starting point. They are a pretty simple cupcake…lemon cake with lemon curd filling and lemon buttercream frosting…but they are so refreshing and tasty!
Here is the recipe I used for the cake:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs, room temp.
- 2 teaspoons grated lemon peel
- 1 oz. lemon extract
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and sugar.
- Beat in eggs, one at a time.
- Add lemon peel and vanilla; mix well.
- Sift dry ingredients together in a separate bowl
- Add dry ingredients to creamed mixture alternately with sour cream (batter will be thick).
- Fill greased or paper-lined muffin cups with 1/4 cup of batter.
- Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
For the buttercream frosting:
- 1 cup unsalted butter, room temp!
- 4 cups powdered sugar, sifted
- 1/4 c. milk
- 1 tsp. vanilla extract
- 1 oz. lemon extract
- 12 drops yellow food coloring
- In an electric mixing bowl, using batter attachment, cream butter and vanilla together until smooth.
- Add powdered sugar in 1/4 c. increments on low speed.
Add milk, lemon extract, and food coloring and beat on medium/medium-high until frosting is smooth and fluffy.
For the lemon curd:
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
- Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
- Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
- Add juice and zest to egg mixture and whisk smooth.
- Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
- Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
- Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
- Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks
Finally, here are some more pictures for your viewing pleasure of the baking process…