MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Cupcakes with Lemon Buttercream
 Categories: Cakes, Snacks, Citrus
      Yield: 26 servings

MMMMM------------------------CUPCAKES--------------------------------

      2 c  Granulated sugar (380 g)
    1/2 c  Oil (118 ml)
      3 lg Eggs; at room temperature
      2    Lemons; zested, juiced
      1 ts Lemon extract or pure
           - vanilla extract (5 ml)
    1/2 c  Sour cream (118 ml); room
           - temperature
  2 1/2 c  A-P flour (350 g)
      3 ts Baking powder (11.2 g)
      1 ts Salt (5 g)
    1/4 c  Lemon juice (59 ml); from
           - the zested lemons
      1 c  Buttermilk (236 ml); room
           - temperature

MMMMM------------------------FROSTING--------------------------------
  1 1/2 c  Unsalted butter (339 g);
           - cold
      5 c  Powdered sugar (650 g)
      1    Lemon; zested
      1 ts Lemon extract (5 g)
      1 tb Buttermilk (15 ml); cold
      1 tb Heavy whipping cream (15 ml);
           - cold

  FOR THE CUPCAKES: Set the oven @ 350°F/175°C. Line a
  cupcake pan with cupcake liners.

  In a large mixing bowl, combine the sugar, vegetable
  oil, eggs, and lemon extract. Beat on medium speed until
  the eggs and oil are well incorporated, scrape down the
  bowl as needed. Next, add the lemon zest and the sour
  cream and beat until well combined.

  Combine the dry ingredients in a separate bowl.
  Alternate adding half the dry ingredients followed by
  half of the liquid ingredients (buttermilk and lemon
  juice) and mix just until the flour starts to
  incorporate. Use a spatula to scrape down the sides of
  the bowl and stir the batter from the bottom to the top
  to ensure it's well mixed.

  Using a large cookie scoop, divide the batter evenly,
  filling each liner 2/3 full. Careful not to overfill.
  Bake at 350°F for 15-18 minutes. Test the cupcakes for
  doneness by inserting a toothpick into the center of the
  cupcake. If the toothpick comes out clean, the cupcakes
  are done. Cool Completely.

  FOR THE FROSTING: Cut the butter into pieces. Using the
  paddle attachment, whip butter for 5-7 minutes, scraping
  down the bowl occasionally. Beat until the butter looks
  light in color.

  Add 2 cups of powdered sugar and mix on low speed until
  incorporated then add the lemon extract and lemon zest
  and mix to combine, beating at medium0 high speed for
  about 60 seconds.

  Next, add an additional 2 cups of powdered sugar and the
  buttermilk and beat on low speed until sugar is
  incorporated. Increase speed to medium-high and beat for
  another 1-2 minutes.

  Add the remaining 1 cup of powdered sugar along with the
  heavy cream. Beat on low until ingredients start to mix
  together. Increase speed to medium-high and beat for
  another 2-3 minutes to whip additional air into the
  frosting.

  Use a large open star tip to frost these cupcakes. Top
  with a slice of lemon or fresh berries.

  RECIPE FROM: https://beyondfrosting.com

  Uncle Dirty Dave's Archives

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