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

Rich, gooey and fudgy Chocolate Chess Pie is a favorite Southern dessert that's perfect for every occasion. Best of all, the easy pie recipe is ready for the oven with just 10 minutes of prep!

1 c sugar
3 T cornmeal
3 T unsweetened cocoa powder
Pinch salt
3 eggs
1/2 c salted butter
1/2 c light corn syrup
1 t vanilla extract
1 unbaked 9-inch pie crust
8
  1. Preheat oven to 350 degrees F. In a large bowl, whisk together sugar, cornmeal, cocoa and salt. Add eggs, melted butter, corn syrup and vanilla; mix well. Pour into unbaked pie crust.

  2. See the full directions on my site
Nutritions

Calories
364

Sodium
274mg
11% DV

Fat
24g
37% DV

Protein
2g
5% DV

Carbs
38g
12% DV

Fiber
1g
6% DV
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