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Wednesday, August 10, 2011

Lemonade Cupcakes

I can't exactly remember, but I think these cupcakes were the inspiration for LEMONADE WEEK. They certainly fit the theme, with lemonade syrup in both batter and frosting. (That's thawed lemonade concentrate for Americans.) I hunted down some lemon drops for garnish, but if you are up to candying your own lemon slices, by all means do it...and then email me directions and photos so we can work out a guest post! They would be the crowning jewel on these lemony handfuls of sunshine!
When my brother visited us from England in May, he brought me Cake Days, a cookbook from The Hummingbird Bakery in London. I told him while he was here I would make him anything he wanted out of it; he chose these cupcakes. The measurements were in grams and ounces - sorry, no cups, but if you've got a kitchen scale, which honestly, you should have one by now! (here's mine), then you can do these, no problem. Yummy and sooo LEMONADEY!!!
Lemonade Cupcakes (print recipe)

3 oz. unsalted butter, softened
10 oz. sugar
8 1/2 oz. all-purpose flour
1 T baking powder
1/4 tsp salt
1/2 tsp finely grated lemon zest
1 T lemonade syrup (thawed lemonade concentrate)
8 1/2 fl. oz. whole milk
2 large eggs

2 T lemonade syrup
1 3/4 fl. oz. whole milk
1 lb 2 oz. confectioners' sugar
5 1/2 oz. unsalted butter, softened
1 tsp finely grated lemon zest
Lemon jelly candies or lemon drops, to decorate

1. Preheat oven to 375. Line a muffin tin with paper liners.

2. Using an electric mixer with paddle attachment, set on low speed, beat together the butter, sugar, flour, baking powder, salt, and lemon zest until all the ingredients have come together and resemble fine breadcrumbs.

3. Mix the lemonade syrup with the milk in a jug, add the eggs and whisk together by hand, then pour three-quarters of this milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing the batter until thick and smooth. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

4. Spoon the batter into the paper liners, filling each about two-thirds full. Any remaining batter can be used to fill one to four more cases in a second muffin tin. Pop in the oven and bake for 18-20 minute or until risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely before you add the frosting.

5. To make the frosting, first mix the lemonade syrup with the milk. Using electric mixer, whisk the confectioners' sugar with the butter and lemon zest on a low speed until sandy in texture. Mixing on a low speed, pour the flavored milk into the sugar mixture. When you've poured it all in, increase the speed to high and whisk until light and fluffy.

6. Spoon a generous dollop of frosting on to each cold cupcake, then gently smooth over with a knife, making a swirl at the top and adding lemon slices or candy, if you wish.

Makes 12 to 16 cupcakes

Recipe from Cake Days: Recipes to make every day special from the hummingbird bakery

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