Lemon Buttermilk Cupcakes
May 27, 2007 13:32:48 GMT -8
Post by tami on May 27, 2007 13:32:48 GMT -8
I made these yesterday and took them to a dinner last night and they were a huge hit. Net time I make them I will poke holes in the top of the cooled cupcakes before I pour the glaze on so it can seep inside. I dusted them with powdered sugar before serving. Incredible! The best cupcakes I have ever had.
Lemon Buttermilk Cupcakes
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes - Sheet & Cupcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 1/4 cups granulated sugar
2 eggs
1 1/2 teaspoons finely grated lemon rind
2 cups sifted cake-and-pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
LEMON GLAZE:
1 1/2 cups icing sugar
1/4 cup lemon juice
1/2 teaspoon finely grated lemon rind
Preheat oven to 350°. Line 18 muffin cups with paper liners.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs 1 at a time. Beat in lemon rind.
Lightly spoon sifted flour into a measuring cup and level with a knife. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk (can do this by hand or on the lowest speed of electric mixer). Mix just until smooth.
Spoon into muffin cups.
Bake in centre of 350° oven for 16 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack. Let cool completely.
LEMON GLAZE: In small bowl, whisk together the sugar and lemon juice and rind. Spread over cupcakes.
Description:
"Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring."
Source:
"Canadian Living"
Per Serving (excluding unknown items): 146 Calories; 6g Fat (33.6% calories from fat); 1g Protein; 24g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 164mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
Lemon Buttermilk Cupcakes
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cakes - Sheet & Cupcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 1/4 cups granulated sugar
2 eggs
1 1/2 teaspoons finely grated lemon rind
2 cups sifted cake-and-pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
LEMON GLAZE:
1 1/2 cups icing sugar
1/4 cup lemon juice
1/2 teaspoon finely grated lemon rind
Preheat oven to 350°. Line 18 muffin cups with paper liners.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs 1 at a time. Beat in lemon rind.
Lightly spoon sifted flour into a measuring cup and level with a knife. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk (can do this by hand or on the lowest speed of electric mixer). Mix just until smooth.
Spoon into muffin cups.
Bake in centre of 350° oven for 16 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack. Let cool completely.
LEMON GLAZE: In small bowl, whisk together the sugar and lemon juice and rind. Spread over cupcakes.
Description:
"Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring."
Source:
"Canadian Living"
Per Serving (excluding unknown items): 146 Calories; 6g Fat (33.6% calories from fat); 1g Protein; 24g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 164mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.