So we had a little girls get together last night. We had a wonderful risotto, salad and humus appetizers. I was in charge of bringing dessert. Rich has instructed me to start using the lemons from our lemon tree since it is taking over out back yard. So I decided to make some lemon cupcakes. They turned out wonderful. Not too tart and not too sweet. Just perfect!
Glazed Lemon Cakes
( http://cravingcomfort.blogspot.com/2009/04/pucker-up-glazed-lemon-cakes.html )
Makes 6 cakes
1/2 C (1 stick) unsalted butter at room temperature
1 1/2 C all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 C low-fat buttermil, or plain yogurt (I used the yogurt because I could not find buttermilk.)
1 t. vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 C granulated sugar
2 Large eggs
1 1/2 C confectioner's sugar.
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
I made this recipie into cupcakes so the cooking was a little less. I cooked the cupcakes for 15 min. It made just a little over a dozen cupcakes. The cupcakes did not rise as much as I thought they would but I think it was because of the yogurt.
( http://cravingcomfort.blogspot.com/2009/04/pucker-up-glazed-lemon-cakes.html )
Makes 6 cakes
1/2 C (1 stick) unsalted butter at room temperature
1 1/2 C all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 C low-fat buttermil, or plain yogurt (I used the yogurt because I could not find buttermilk.)
1 t. vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 C granulated sugar
2 Large eggs
1 1/2 C confectioner's sugar.
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
I made this recipie into cupcakes so the cooking was a little less. I cooked the cupcakes for 15 min. It made just a little over a dozen cupcakes. The cupcakes did not rise as much as I thought they would but I think it was because of the yogurt.
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