So my fellow east coasters, christmas is long gone but Jack Frost has been lingering around. And while I am all for the comfort of chocolate on a cold night, I thought why not brighten up these chilly nights with a lemon cake. I love to bake with fruit but not much in season right now. Lemon is an amazing treat, a lovely refreshment for all seasons.
If you will direct your attention to the Basics: Yellow cupcakes blog, you will utilize this recipe. However, before adding the vanilla extract, add in 2 tablespoons of freshly grated lemon zest and continue with directions.
Your mouth will water at the sheer aroma of the lemon zest baking through the cakes. Your body will even thank you for the citrus burst while awaiting spring time weather.
While I may be a chocoholic at heart, a simple vanilla cupcake can be very satisfying at times. There’s something about the richness of buttery egg yolks, creamy butter, and a touch of sugar that sends me onto multitudes of flavor heaven. I have found that the following recipe has been great for all occasions and is wonderfully sturdy to whipped frostings. They have delighted parties of all ages that sink their teeth into them.
in a medium size glass bowl, whisk together:
- 2 1/3 cups of all-purpose flour
- 2 1/2 tsp of baking powder
- 1/2 tsp of salt
in your main mixing bowl (i.e kitchen aid) :
- 1 cup ( 2 sticks) of unsalted butter
- gradually beat in 1 1/4 cups of sugar, 1/4 cup at a time. Scrape bowl.
- Add 3 eggs, one at a time.
- Add 1 tsp vanilla and scrape bowl
- In a glass measuring cup measure 2/3 cups of whole milk
- add the dry and wet ingredients alternating in a 3:2 ratio ( 1/3 flour mix, 1/2 milk) repeat until done
- fill cupcake cups 2/3 of the way and bake in a preheated oven at 350 degrees F for 20-25 minutes
- Let cool in pan for 5 minutes then transfer to wire cooling rack to cool completely
Tada! Simple, sweet, and satisfying!
Is there anything more appealing than a perfectly domed chocolate cupcake? I didn’t think so. These cakes are delightfully scrumptious, stay exceptionally moist, not too crumbly, and have a flavor that neatly settles on your tongue. Don’t believe me? Try them out!
In a medium glass bowl, whisk together:
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
In a glass liquid measuring cup mix:
- 1 cup hot water
- 2/3 cup unsweetened baking cocoa
In a mixing bowl ( kitchen aid, hand mixer, etc):
- Beat 3/4 cups (1 1/2 sticks) of room temperature butter until creamy
- add 1 1/2 cups of sugar 1/4 cup gradually at a time and scrape bowl occasionally
- add 2 eggs and 1 tsp vanilla, mix well and scrape bowl
- on low speed add the dry and wet mixture in a 3 to 2 ratio (1/3 flour, 1/2 liquid, repeat until all mixed)
- Divide batter amongst muffin cups filling 2/3 of the way
- bake at 350 degrees F for 20-25 minutes.
- cool in pans for 5 minutes then transfer cakes to cooling racks
- cool completely before frosting or filling
Voila! I hope these cakes work as well for you as they have for me. Leave a comment below for any questions or to share your own experience with this recipe.
Until next time,
Third times the charm. I promise I am officially committing to this blog of mine. If I fail I will not return to the blogosphere. So why is this time different? To tell you the truth I don’t know. I am nothing more than a 20 year old trying to find her way in this world. Taking a semester off from school is allowing me to visit passions of mine. Particularly in baking cupcakes. But it’s time to share all I’ve learned with the internet. Will I be a pastry chef? Teacher? Professional blogger? Who knows. For now, I am Owlson. But stay tuned.