Well, it's been an eat-your-feelings sort of week (month? year?). Keeping with that theme, I made some lemon cupcakes last night. In all honesty, the cupcake itself is pretty healthy and nutritious. I used all whole wheat flour (pastry), and only natural sugars (honey). The frosting...well, frosting should really never be healthy. :)
My husband was not a fan of these, but don't take his word for it; he's also not a fan of lemon meringue pie, key lime pie, or lemon bars - I know, he's crazy. Anyway, my mother-in-law gave me this candle that is called "Lemon Cupcake". I was burning it while I studied yesterday and it smelled EXACTLY like I would want a lemon cupcake to smell. By the time eight pm rolled around, all I wanted was a fresh, lemony, cupcake. I did a lot of searching and then kind of made up my own recipe based on what I'd found. I hope you enjoy!
Lemon Cupcakes
makes 12
1 cup + 2 Tbs whole wheat pastry flour (regular AP would work too)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cup buttermilk (remember, you can always use a squirt of lemon juice + the rest milk to make your own)
2 large egg whites
1/2ish cup honey (or about 3/4 cup sugar)
lemon zest from one lemon
4 tbs unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 tsp lemon juice
Preheat oven to 350 (a little less - maybe 325 - if you used honey); line muffin tin with muffin liners.
So, almost all cupcake recipes suggest that you mix the liquid ingredients in one container and then add the dry. I think that can make a difference, in which case you should mix your milk and eggs and set aside. Mix your flour, baking powder, and salt and set aside. And then cream your honey and butter, add the vanilla and lemon juice, and then alternating the milk mixture and flour mixture, add a bit at a time and mix until combined. I, however, was tired and just wanted a cupcake. In fact, I didn't even let my butter get to room temperature (it was a mistake; it may or may not have forced me to use my hands to warm the butter enough in the milk mixture to get it to mix - don't be me, it actually just takes more time). Anyway, I just mixed all my wet ingredients together until nice and creamy, then measured the salt, flour, and baking powder directly into the bowl with the wet ingredients, mixing until combined. It worked fine. So, you decide!
Fill muffin cups about 2/3 of the way. Bake for 15-20 minutes, or until a toothpick comes out clean and the top springs back when gently pressed.
Lemon Buttercream
makes enough for 12 cupcakes
I am a big believer that the cupcake is merely a vessel by which to transport frosting from the container to my mouth. For me, this frosting was....amazing. Tart, but sweet, light and creamy...just perfect for these cupcakes!
1/2 cup softened butter
1 3/4 cup + 2 tbs powdered sugar
1/2 lemon juiced + zest
1/2 tsp vanilla
dash of salt
Cream together the butter and sugar until well combined. Add the juice, zest, vanilla, and salt and mix until light and fluffy, about 3ish minutes.
Frosting saves in the fridge, but will harden up. Simply toss what you need back into the mixer and whip until light and creamy again! I think freezing would work similarly, but haven't had a chance to try it yet; if you do, let me know how it works!
Lemon Cupcakes
makes 12
1 cup + 2 Tbs whole wheat pastry flour (regular AP would work too)
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cup buttermilk (remember, you can always use a squirt of lemon juice + the rest milk to make your own)
2 large egg whites
1/2ish cup honey (or about 3/4 cup sugar)
lemon zest from one lemon
4 tbs unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 tsp lemon juice
Preheat oven to 350 (a little less - maybe 325 - if you used honey); line muffin tin with muffin liners.
So, almost all cupcake recipes suggest that you mix the liquid ingredients in one container and then add the dry. I think that can make a difference, in which case you should mix your milk and eggs and set aside. Mix your flour, baking powder, and salt and set aside. And then cream your honey and butter, add the vanilla and lemon juice, and then alternating the milk mixture and flour mixture, add a bit at a time and mix until combined. I, however, was tired and just wanted a cupcake. In fact, I didn't even let my butter get to room temperature (it was a mistake; it may or may not have forced me to use my hands to warm the butter enough in the milk mixture to get it to mix - don't be me, it actually just takes more time). Anyway, I just mixed all my wet ingredients together until nice and creamy, then measured the salt, flour, and baking powder directly into the bowl with the wet ingredients, mixing until combined. It worked fine. So, you decide!
Fill muffin cups about 2/3 of the way. Bake for 15-20 minutes, or until a toothpick comes out clean and the top springs back when gently pressed.
Lemon Buttercream
makes enough for 12 cupcakes
I am a big believer that the cupcake is merely a vessel by which to transport frosting from the container to my mouth. For me, this frosting was....amazing. Tart, but sweet, light and creamy...just perfect for these cupcakes!
1/2 cup softened butter
1 3/4 cup + 2 tbs powdered sugar
1/2 lemon juiced + zest
1/2 tsp vanilla
dash of salt
Cream together the butter and sugar until well combined. Add the juice, zest, vanilla, and salt and mix until light and fluffy, about 3ish minutes.
Frosting saves in the fridge, but will harden up. Simply toss what you need back into the mixer and whip until light and creamy again! I think freezing would work similarly, but haven't had a chance to try it yet; if you do, let me know how it works!