Arnold Palmer Cupcakes Food

ARNOLD PALMER CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and lemon juice. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill 30 lined muffin cups with 1/4 cup batter. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine butter and confectioners' sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth. Frost cupcakes.

ARNOLD PALMER CUPCAKES

Steps:

• Heat water to boiling. Place 2 tea bags in boiling water and let steep for 5 minutes. Remove tea bags and let water cool.
• Preheat oven to 350ºF. Line 24 muffin pan cups with cupcake liners.
• Beat together cake mix, tea, eggs and oil at medium speed of a hand-held mixer for 2 minutes. Scoop batter into lined muffin pan cups. Bake for 18-20 minutes. Cool completely.
• In a small sauce pan, bring whipping cream to a simmer. Remove from heat. Place tea bag in cream and let steep for 5 minutes. Cool completely in refrigerator.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
• With mixer on low speed, add 6 cups sugar, whipping cream, and lemon extract; mix until light and fluffy. Add a few drops of yellow food coloring and mix. If necessary, gradually add more powdered sugar to reach desired consistency.
• Frost cupcakes with buttercream and enjoy!

ARNOLD PALMER CUPCAKES

Steps:

• In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.
• Preheat oven to 350 °F. Line 2 (12-cup) muffin pans with paper liners.
• In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup of the milk and tea mixture, lemon zest and 1 teaspoon lemon juice. Mix well.
• In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.
• Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.
• Arnold Palmer Frosting:
• In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioner's sugar alternately with 1/2 cup reserved tea/milk mixture slowly. Beat in 1 teaspoon lemon juice until creamy.