recipe from Chockylit
makes 24 regular cupcakes
Lemon Cupcakes
1 stick (1/2 cup) unsalted butter
1 3/4 cups sugar
2 large eggs
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3 cups flour
1 cup milk
1/3 cup lemon juice, from 2 medium lemons
zest of two medium lemons
To make the cupcakes
Beat butter on high until soft, about 30 seconds.
Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Add eggs one at a time, beat for 30 seconds between each.
Whisk together flour, baking powder, and salt in a bowl.
Add to mixer bowl. Add the milk, lemon juice, and lemon zest. Mix to combine.
Scoop into cupcake papers about 1/2 to 2/3 full (depending on whether you want flat or domed cupcakes).
Bake for 22-25 minutes until a cake tester comes out clean.
Caramel
1 8-ounce can sweetened condensed milk (or just buy dulce de leche in Hispanic aisle at store)
To make the caramel
Immerse closed can on its side in a pot of boiling water.
Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out.
Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy.
Raspberry Meringue Buttercream Frosting
2 large egg whites
1/2 cup sugar
1 stick (1/2 cup) unsalted butter, room temperature, cut into tablespoons
1/2 teaspoon pure vanilla extract
1/4 cup seedless raspberry preserves
To make the frosting
Set the bowl of your electric mixer over a pan of simmering water. Add the egg whites and sugar to the bowl and whisk until sugar has dissolved and mixture is at least 160° which will kill any bacteria present. This should only take a few minutes.
Take the bowl off the heat and attach to the mixer along with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff peaks. Continue beating on medium-low speed until the mixture is cooled, about 6 minutes. This step is important. If you don’t beat to stiff peaks and allow the mixture to cool, the frosting will end up runny.
Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition.
Beat in vanilla.
Measure out preserves into a small bowl and whisk to soften. Fold preserves into the frosting with a rubber spatula until smooth.
Assembly
Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
Fill the cavity with the caramel.
Replace the top of the cone.
Scoop a tablespoon of buttercream on top of each cupcake.
Sprinkle with coconut.
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