Fruit-filled Lemony Cupcakes w/ Sweet Lemon Buttercream Makes 12 cupcakes. INGREDIENTS: Cupcakes:1 1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1/2 cup granulated sugar1/4 cup brown sugar, packed1/3 cup oil1 cup full fat coconut milk2 teaspoons vanilla extract1 teaspoon finely grated lemon zest1 teaspoon lemon juice Fruit Preserves:1 pint fruit (strawberries, blackberries, or other berry)2/3 cup sugar1/8 - 1/4 cup lemon juice, to taste1 teaspoon lemon zest Lemon Buttercream:1/2 cup (1 stick) butter or margarine, room temperature3 cups confectioners’ sugar2 tablespoons lemon juice (or more to taste)1 teaspoon lemon zest1 tablespoon soy creamer or heavy cream DIRECTIONS: Preheat oven to 350 degrees F. In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely. To make fruit preserves, add berries to medium heavy saucepan along with sugar, lemon juice, and zest. Lightly mash berries and bring to a simmer, stirring constantly. Cook over low heat for 20 minutes or until preserves coat the back of a spoon. They will seem a bit runny. Remove from heat, transfer to a heat-safe container, and allow to cool at room temperature for 15 minutes. Move to refrigerator and chill for 1 hour or until set. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add lemon juice and zest and mix until combined. Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes). To assemble, cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4” in diameter and set aside. Fill cavities with chilled preserves, and replace tops of cupcakes. Pipe on frosting, being sure to cover the seams.
7 ♥
Lemon-licious CupcakesINGREDIENTS: Cake-1 package yellow cake mix1 3.5oz package instant lemon pudding mix3/4 cup vegetable oil4 large eggs Glaze- 2 cups confectioners’ sugar1/3 cup fresh lemon juicegrated zest of 1/2-1 lemon1 tbsp butter (vegetable oil can be substituted)2-3 tbsp milk DIRECTIONS: Combine cake mix, pudding mix, and oil in an electric mixer until smooth, about 2 minutes.  Add eggs one at a time, making sure to incoperate completely each time.  Pour batter into lined muffin tin, half way up each cup.  Bake for 12-15 minutes until bouncy to the touch.  Let them cool for a minute or 2, and while they are still hot turn onto a tea towel. To make the glaze, in a medium bowl add sugar, lemon juice, zest and oil, combine well. Add milk 1 tbsp at a time until reaching the desired consistency for dipping. With your fingers, dip the cupcakes into the glaze while they are still warm, covering the entire top of cupcake. Place on wire racks with wax paper underneath to catch any glaze that may drip. Let the glaze set (for about an hour) before storing in air-tight containers. (via Pretty in Pink Sweets: lemon)
14 ♥
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