Cakes

Lemon Cupcakes with Lemon Buttercream Frosting

77

Cupcakes with just the right amount of lemon flavor!

24
For the Cupcakes

3 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 3/4 cups sugar
4 tbsp. grated lemon zest (about 4-5 lemons)
2 sticks butter, softened to room temperature
4 eggs, at room temperature
1/2 teaspoon lemon extract
1 cup buttermilk, let it sit at room temp. for 20 min.
2 Tablespoons fresh lemon juice

For the Frosting

2 sticks butter, softened to room temp.
3 1/2 cups confectioners' sugar, have extra in case you need it to make the frosting the right consistency
1/4 cup half & half, have extra in case you need it to make the frosting the right consistency
1 tsp. lemon extract
1/4 tsp. of salt
3 tbsp. fresh lemon juice
Preheat the oven to 325 degrees fahrenheit. Line muffin tins with cupcake liners. In a large bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand-mixer, combine the sugar and lemon zest, using your fingers to rub the zest into the sugar, until the mixture is moist and fragrant. Add the butter. Cream together the butter and sugar/zest for about 5 minutes until light and fluffy. Add the eggs one at a time, beating for about 1 minute per egg. Scape down the sides of the bowl with a rubber spatula as needed. Beat in the lemon extract. Whisk together the buttermilk and lemon juice in a small bowl. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Divide the batter evenly between the prepared muffin tins, they should each be about 3/4 of the way full. If you have extra batter, prepare more muffin tins to fill. Do not overfill muffin tins! Bake for 20-25 minutes, or until the tops spring back when lightly touched and a toothpick inserted into a cupcake comes out with very few crumbs attached. Remove from the oven, and let the cupcakes cool in the tins for 10-15 min. Remove cupcakes from pan, and let them fully cool on a wire rack. You could also put the cupcakes in the freezer or refrigerator to speed up this process.
Nutritions

Calories
423

Sodium
135mg
5% DV

Fat
29g
46% DV

Protein
3g
7% DV

Carbs
33g
11% DV

Fiber
1g
6% DV

This Amish Chicken and Corn Casserole is made from scratch with simple ingredients. It's a cozy, comforting and easy dinner that's ready for the table in less than 45 minutes! Your family will love the creamy combination of tender chicken, sweet corn, and a buttery Ritz cracker crumb topping. Add a side salad or roasted veggies for a quick weeknight meal.

1/4 c salted butter
1/3 c all purpose flour
1/2 t celery salt
3/4 t salt
2 c milk ( at room temperature )
2 c chopped cooked chicken
2 c corn kernels
1/4 c Ritz cracker crumbs ( mixed with 1 T melted butter )
4
  1. Preheat oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  2. In a large skillet, melt butter over medium heat. Sprinkle with flour and cook, stirring constantly, for 1 minute....
    See the full directions on my site
Nutritions

Calories
1091

Sodium
930mg
38% DV

Fat
63g
98% DV

Protein
65g
131% DV

Carbs
39g
13% DV

Fiber
9g
38% DV

Pra Ka Pong Nung Manao

115

Step right into Chatrium Hotel Riverside Bangkok to taste the best version of a traditional Thai dish, Pra Ka Pong Nung Manao. Enjoy this mouthwatering dish in a relaxed setting when you dine in.

800 grams Sea Bass, Whole
10 g Thai Celery, roughly chopped
10 g Ginger, roughly chopped
Sauce:
20 grams Garlic
20 grams Small Chili
20 grams Fish Sauce
40 grams Lime Juice
10 grams Sugar
Garnish:
10 grams White Chinese Cabbage
6 grams Lime, sliced
5 grams Garlic, sliced
2 Chili Flower
4 grams Coriander Leaf
4

Preparation

  • Debone the fish by taking out the centre bone (keep the fish as a whole)
  • Steam the fish for 8-10 minutes until cooked with ginger and Thai celery
  • ...
    See the full directions on my site
Nutritions

Calories
322

Sodium
674mg
28% DV

Fat
7g
11% DV

Protein
39g
79% DV

Carbs
13g
4% DV

Fiber
4g
19% DV

The term Acqua Pazza in Italian refers to a succulent and delicious fish dish that is poached in an aromatic and flavourful broth. It is an exquisite dish that is renowned for its unique flavour and texture, hence it is served only at premier places such as a high-end western restaurant Singapore and the likes. But fortunately, there is an opportunity to recreate this amazing dish from the comfort of your home – originated from the cookbook of a renowned restaurant, here is a recipe for this amazing dish you could make with a little bit of culinary know-how.

1500 grams fish
4 tablespoon tablespoon
3 cloves garlic ( smashed )
2/3 cup cherry tomatoes ( sliced in half )
1 handful parsley ( minced )
1/2 cup white wine
1/2 cup water
Salt and pepper
1 tablespoon capers
handful black olives
6 to 8

1. Heat the olive oil in a large skillet.

2. Add in parsley, garlic and tomato. Saute the ingredients till the garlic turns golden and genly place the fish on top. After the fish takes on a gentle...
See the full directions on my site

Nutritions

Calories
13670

Sodium
288mg
12% DV

Fat
1014g
1560% DV

Protein
18g
37% DV

Carbs
28g
9% DV

Fiber
19g
76% DV

Candied Yams

96

Candied yams, with or without marshmallows, are a must for Thanksgiving! With an easy to make sweet syrup, cinnamon, and a hint of vanilla, these sweet potatoes are a classic holiday side. Add mini marshmallows and bake for a melty holiday favorite everyone will love.

2 lbs sweet potatoes
1/3 cup white or brown sugar
3 tablespoons water or orange juice
3 tablespoons butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 cups mini marshmallows
6
  • Scrub and score the sweet potatoes around the center and place in a large pot of boiling water. Cover and gently boil for 20-30 minutes or until easily pierced with a fork.
  • Please visit...
    See the full directions on my site
Nutritions

Calories
188

Sodium
338mg
14% DV

Fat
6g
10% DV

Protein
2g
5% DV

Carbs
29g
10% DV

Fiber
2g
8% DV
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