cupcake recipe from Annie's Eats
Ingredients
For the Cupcakes
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
zest of 1 lemon (or more, if desired)
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 cup sour cream
1/4 cup milk
juice of 1 lemon
2/3 cup raspberry preserves
For the Lemon Buttercream
1 cup (2 sticks) unsalted butter, at room temperature
5-6 cups powdered sugar, sifted
2-4 tablespoons milk
pinch of salt
zest of one lemon
yellow food coloring (optional)
fresh raspberries, for decorating
Directions
Begin by preheating the oven to 350 degrees F and placing an oven rack in the middle of the oven. Line cupcake tins with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend, and set aside.
In the bowl of a standard electric mixer, fitted with the paddle attachment, combine the sugar and lemon zest, mixing for about three minutes on medium speed to infuse the sugar with the scent of the lemon zest. Add the butter, and beat on medium speed for about five minutes, or so that the butter is light and fluffy. Beat in the eggs, one at a time, making sure each is incorporated before adding the next one, and scrape down the sides of the bowl with a rubber spatula as needed. In a liquid measuring cup, combine the sour cream, milk, and lemon juice, whisking to blend. With the mixer running on low speed, add the dry and wet ingredients alternately, beginning and ending with the dry ingredients. Mix only until just combined.
Divide the cupcake batter among the prepared cupcake liners, filling each about 3/4 of the way. Bake the cupcakes until the tops are golden and a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow the cupcakes to cool briefly in the pan, and then transfer to a wire rack and allow them to cool completely.
While the cupcakes are cooling, prepare the lemon buttercream. In the bowl of a standard electric mixer fitted with the paddle attachment, beat the butter for about five minutes, or until it is light and fluffy. Gradually begin to add the sifted powdered sugar, mixing on low speed at first (so as to avoid having a powdered sugar explosion all over your kitchen). I added about a cup of sugar at a time, and used about 5 1/2 cups of powdered sugar total, but you can add more or less depending on how sweet you like your buttercream. As you add the sugar, add the milk, pinch of salt, lemon zest. The amount of milk you add depends on how thick you like your frosting- if you plan on piping the frosting onto the cupcakes, use less milk to have a thicker buttercream; if you're simply spreading the buttercream on with a knife, you can get away with a slightly less thick buttercream. Beat the frosting on high speed to get it to a nice and fluffy state. Once you have achieved your desired consistency, add a few drops of yellow food coloring to tint the frosting a pale shade of yellow, if desired. This buttercream is very forgiving; you can always add more powdered sugar or milk if you feel that the consistency is not right.
Once the cupcakes have cooled completely, use a small paring knife to cut a small cone out of the top of each cupcake, keeping cones with their respective cupcakes. Fill a piping bag (a ziploc bag works too!) with the raspberry preserves, and pipe about 2 teaspoons or so of preserves into each cupcake. Replace the tops of the cupcakes, cutting off a portion of each cone (this is the part where you get to snack on little bites of cupcake).
To frost the cupcakes, fill a large piping bag fitted with a star tip (I used a Wilton 1M) with the lemon buttercream. Pipe a large swirl of buttercream onto each cupcake, and top with a fresh raspberry. Enjoy!
Makes 18 cupcakes, with enough buttercream to generously frost all the cupcakes as shown
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