Monday, March 7, 2011

My Birthday Party

Does this tempt you? Delicate lemon cupcake with strawberry buttercream!

I am experimenting with recipes for my upcoming birthday party. Are you ready for the theme?

French Vintage in aqua and pinks! You excited? I am!!! Tomorrow I'll post my inspiration board with some more exciting ideas. But for now enjoy the recipe, especially if you can't join me in my celebration you can try these at home!


Tender Lemon Cupcakes

adapted from Martha Stewart's recipe

Makes 48 mini cupcakes or 24 regular cupcakes

Pre-Heat oven at 350 degrees. Line cupcake tins with wrappers.

12 Tbsp unsalted butter, room temp
2 1/4 cup sifted flour
2 1/4 tsp baking powder
1/4 tsp salt
1 1/2 C sugar
3 large eggs
3/4 C buttermilk
1/2 tsp lemon extract
Zest of one lemon OR 1/2 tsp dried lemon peel

1. Combine flour, baking powder and salt together in a medium bowl. Set aside.
2. With an electric mixer or upright mixer, beat butter on medium-high speed until light and fluffy, about 4 minutes.
3. Add sugar; beat well.
4. Reduce speed to medium; add eggs, one a time, until fully incorporated.
5. Reduce speed to low; alternately add flour and buttermilk, starting and ending with flour. Stir in lemon peel or zest.
6. Pour batter into lined cupcake pan. Bake for 15 minutes for mini cupcakes, or until cake bounces back when gently pressed on. Cool in pan before removing and replacing on a cooling rack.

Sprinkles' Strawberry Frosting
adapted from Sprinkle's recipe found on Martha Stewart

Makes enough to generously frost 1 dozen regular muffins or 24 mini's

1/2 C whole frozen strawberries, thawed
1 C unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 C powdered sugar
1/2 tsp lemon extract

1. Place strawberries in small food processor, process until pureed.
2. Beat together butter and salt on medium speed in a upright mixer, until light and fluffy.
3. Reduce speed and slowly add powdered sugar, beat until well combined.
4. Add lemon extract and 6 tablespoons strawberry puree (save any remaining puree for another use). Mix until well blended. But do not over mix or it will incorporate too much air.

Enjoy! Print Friendly and PDF

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