Ultimate Lemon Cupcake Light Moist And Delicious Food

EXTRA MOIST LEMON CUPCAKES

Steps:

• Preheat oven to 350*.Line 12 muffin tins with paper liners and set aside.
• To make the batter:.
• whisk flour, baking soda, baking powder and salt in a small bowl -- set aside.
• In medium bowl, beat the butter till light and fluffy --
• With mixer on high speed, gradually beat in sugar, and continue beating till mixture is very light and fluffy.
• Lower speed to medium, beat in eggs, one at a time, beating just until blended, then beat in lemon juice, and zest and extract.
• Lower speed to low, alternately beat in flour mixture and yogurt.beating just till blended.
• to make the syrup.stir lemon juice and sugar in small cup --
• Gently remove paper.replace baked cakes in tins, spoon syrup over the cakes.cool completely on rack --
• Handle the cakes very gently.they will be tender and sticky.
• Bake cakes about 20 minutes -- .

ULTIMATE LEMON CUPCAKE (LIGHT, MOIST AND DELICIOUS!)

Steps:

• Preheat oven to 350F and place paper cups on three 12-cup muffin tins. LEMON WATER: In a small pot, prepare a mixture of water, lemon juice and lemon zest. Bring it to a boil. As soon as it boils, remove from the fire and drop the white chocolate into the hot lemon water. Mix with a spoon until all of the chocolate has dissolved. Set aside. FLOUR MIXTURE: Whisk together the flour, baking soda and salt. Get another bowl and split this flour mix into two parts. Set both aside. BUTTER MIXTURE: In a large bowl, cream the butter and sugar until light. Beat the eggs in one at a time then add the sour cream. mix well in low-medium speed just until well blended. Do not over mix. CUPCAKE BATTER: Add the butter mixture into one of the flour mixtures and mix in low to medium speed until flour almost disappears. Gently add the second half of the flour mixture and until well incorporated. Do not over mix. Add the lemon water mixture into this batter and mix in low speed for about 30 seconds. You will notice that the batter will get frothy, don't worry! Let the batter sit for about 1-2 minutes so it settles down a bit. Hand mix the batter with a spatula before pouring it equally into the 28 baking cups. DO NOT over fill. I find it best to use a funnel when pouring the batter in the cups (I personally prefer the Wilton Easy-Pour Funnel). Bake for 15-20 minutes or until the cupcake springs back a bit when gently pressed. You can also use a cake tester. Let cool before gently removing them from the baking tray. This is a flat top cupcake so do not expect a dome on top. Frost with your favorite lemon frosting but MAKE SURE to cool your cupcakes before frosting them. SIT DOWN, TAKE A BITE and remember your favorite childhood summer! :)

MOIST LEMON CAKE

Steps:

• CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
• GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

LEMON CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
• Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
• When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
• Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
• *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
• **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.

LEMON AND WHITE CHOCOLATE CUPCAKES

Steps:

• To Make Cupcakes:.
• Position the rack in the center of the oven and heat to 350°F
• Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
• Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
• Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
• Beat in one-half of the flour mixture, scraping down sides of bowl.
• Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
• Divide batter among the muffin cups, filling each about one-half full.
• Bake for 20 minutes or until a toothpick inserted comes out clean.
• Cool cupcakes in pan on a wire rack for 10 minutes.
• Remove cupcakes and cool completely.
• To Make Frosting:.
• Place the white chocolate in a microwavable medium bowl.
• Microwave on HIGH for 1 to 1 1/2 minutes.
• Let stand for 1 minute.
• Stir until it's completely melted and smooth. Cool slightly.
• Add the cream cheese, butter, lemon peel and vanilla.
• Beat with an electric mixer at medium speed until the ingredients are mixed.
• Add the confectioners' sugar and beat until the frosting is smooth.
• To Assemble Cupcakes:.
• Remove the paper liners from the cupcakes and turn the cupcakes upside down.
• Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
• Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
• Sift the confectioners' sugar over the tops of the cupcakes.