Cakes

Lemon Cupcakes

1

A few years ago we were fortunate enough to have a lovely neighborhood bakery that made some of the most delicious desserts. The lemon cake was too die for if you are a lemon lover that is. Since then the bakery has closed and the pastry chef has moved on to bigger and better things. I tried to duplicate that heavenly lemon cake without much success, until today. These cupcakes taste just like that long ago forgotten cake. This recipe will make enough for a 2 layer cake or 24 cupcakes.

24
Cake
5 egg whites at room temp.
3/4 cup buttermilk
zest of 2 large lemons
juice of 1 lemon
1 3/4 cup sugar
2 3/4 cup cake flour
1 tbsp baking powder
1 cup softened butter(2 sticks)

Lemon Curd
6 egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup cold butter(1 stick) cut into pieces
1 tbsp lemon zest

Frosting
6 egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup cold butter(1 stick) cut into pieces
1 tbsp lemon zest
Cupcakes and Buttercream Preheat the oven to 325. In a small bowl mix together the egg whites, 1/4 cup buttermilk and lemon zest, set aside. In another bowl, mix together the cake flour and baking powder,...
See the full directions on my site
Nutritions

Calories
423

Sodium
287mg
11% DV

Fat
19g
30% DV

Protein
10g
20% DV

Carbs
51g
17% DV

Fiber
1g
6% DV

Put those overripe bananas to good use with the best recipe for Easy Banana Muffins! These simple, one-bowl, moist banana muffins are a perfect make-ahead breakfast or snack -- and they're freezer-friendly, too! Best of all, they rise high and have tall, puffy, sugar-coated domes. Add chocolate chips, nuts, or blueberries for the ultimate bakery-style treat!

3/4 c granulated sugar
1/2 c vegetable oil
2 eggs
1 1/2 c mashed banana
1 t vanilla extract
1/4 t almond extract
1 t baking soda
1 t baking powder
3/4 t salt
2 c all-purpose flour
1/2 t cinnamon
1/4 t nutmeg
coarse sugar
12
Nutritions

Calories
205

Sodium
262mg
10% DV

Fat
0.55g
0% DV

Protein
5g
10% DV

Carbs
44g
15% DV

Fiber
3g
12% DV