Lemon Philly Cupcakes Food

LEMONY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
• Sift together the flour, baking powder and 3/4 teaspoon of the salt.
• Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
• Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
• Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
• Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.

LEMON CUPCAKES

Steps:

• Preheat the oven to 325°F Insert liners into medium cupcake pans.
• Prepare cupcakes. Melt butter and lemon zest on low heat; the heat helps release the flavors and spice the butter.
• In a bowl, sift flour, baking powder and salt.
• Place eggs and sugar in a mixing bowl, beating on medium speed.
• Gradually add in the dry ingredients, alternating with the melted butter and mix until mixture is light and airy.
• Fill the cupcake liners two-third full.
• Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.
• Remove from oven and cool on wire rack for 10 minutes.
• Prepare glaze: in an eletric mixer,beat butter with powdered sugar and lemon juice until frosting is integrated and smooth (add 1 more tablespoon of lemon juice for creamier texture if desired).
• Using a spatula, spread frosting on each cupcake, decorating with lemon zest.

LEMONY SUNSHINE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
• Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
• In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
• Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
• Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
• Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
• With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
• Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
• Serve cupcakes warm from the oven or at room temperature.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

LEMON PHILLY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
• Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
• Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.

LEMON-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350ºF.
• Beat first 5 ingredients in large bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese, butter and lemon juice in large bowl with mixer until blended. Gradually beat in sugar until blended. Spread onto cupcakes.

LEMON-POPPY SEED CUPCAKES

Steps:

• With oven rack in center of oven, pre-heat oven to 350°F Line a twelve 2 1/2-inch muffin pan with paper liners and set aside.
• In a large mixing bowl combine flour, baking powder, salt, and baking soda. Set aside.
• In a large mixing bowl on medium speed beat margarine and oil together until well combined. Slowly add granulated sugar; beat until light and creamy. Add one large egg, then egg white, combining well after each addition. Blend in lemon zest.
• Fold flour mixture and buttermilk alternately into egg mixture. Begin and end with the flour mixture. Stir in poppy seeds.
• Spoon batter into prepared muffin pan. Bake cupcakes until golden brown approximately 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. When cool enough to handle remove from pans and finish cooling on a wire rack. These cupcakes can also be made ahead. Cool and wrap cupcakes well in plastic wrap, place in resealable plastic storage/freezer bags and freeze up to 1 month. Before adding lemon glaze,thaw cupcakes.
• Lemon glaze: In a small mixing bowl ombine confectioners' sugar and lemon juice and stir until smooth. Drizzle or spread over cooled cupcakes.

LEMON PHILLY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. Spoon batter evenly into 24 paper-lined muffin cups.
• Bake 21 to 24 minutes or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 minutes; remove to wire racks. Cool completely.
• Meanwhile, beat sugar, cream cheese, butter and juice with electric mixer on low speed until well blended. Frost cupcakes.