Lemon Cupcakes

I’m finally getting around to posting these yummy, delicious, light and fluffy cupcakes!

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Ingredients for the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Directions:  Preheat oven to 350.  Place liners in your cupcake pan.  Sift together the flour, baking powder and salt.  Whisk together the milk and egg whites in a medium bowl.  Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.

Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.


Filling:  
1 (8) oz. pkg. cream cheese, softened
1/2 stick butter, softened
1 lbs. confectioners’ sugar
1 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.  Fill up a pastry bag.  Put tipped edge into the center of the cupcake and squirt to fill.  



Frosting:
1 pint heavy whipping cream
1/2 cup sugar
1 tsp. lemon extract


Whip until whipping cream consistency.  Put in your pastry bag with a fun tip and pipe onto your cupcakes.


Keep in the fridge.