How to make Lemon Cupcakes?!
Hi,
I am looking for a recipe for Lemon Cupcakes, with a frosting, I have found lots on the internet but it is for a birthday so I need one I know is good!. Has anyone used one they could recommend!?
ThanksWww@FoodAQ@Com
I am looking for a recipe for Lemon Cupcakes, with a frosting, I have found lots on the internet but it is for a birthday so I need one I know is good!. Has anyone used one they could recommend!?
ThanksWww@FoodAQ@Com
Answers:
Makes 12 cupcakes (I use muffin cases)
115g/4oz self raising flour
Half tsp baking powder
115g/4oz soft tub margarine
115g/4oz caster sugar
2 eggs, lightly beaten
finely grated rind of half a lemon
2 tbsp milk
icing sugar for dusting
Lemon Filling
85g/3oz butter, softened
175g/6oz icing sugar
1tbsp lemon juice
* Preheat the oven to 190c 375f or gas 5!. Put muffin cases in muffin tray!.
* Sift the flour and baking powder into a large bowl!.Add the marg, sugar, eggs, lemon rind and milk and using an electric hand whisk beat together until smooth!. Spoon the mixture into the paper cases!.
* Bake in a preheated oven for 15-20mins, or until well risen and golden brown!. Transfer to a wire rack and cool!.
*To make the filling, put the butter in a bowl and beat until fluffy!. Sift in the icing sugar, add the lemon juice and beat until smooth and creamy!.
*When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half!. Spread or pipe a little of the butter cream filling into the centre of each cupcake, then press 2 semi-circular halves into it at an angle to resemble butterfly wings!. Dust with sifted icing sugarWww@FoodAQ@Com
115g/4oz self raising flour
Half tsp baking powder
115g/4oz soft tub margarine
115g/4oz caster sugar
2 eggs, lightly beaten
finely grated rind of half a lemon
2 tbsp milk
icing sugar for dusting
Lemon Filling
85g/3oz butter, softened
175g/6oz icing sugar
1tbsp lemon juice
* Preheat the oven to 190c 375f or gas 5!. Put muffin cases in muffin tray!.
* Sift the flour and baking powder into a large bowl!.Add the marg, sugar, eggs, lemon rind and milk and using an electric hand whisk beat together until smooth!. Spoon the mixture into the paper cases!.
* Bake in a preheated oven for 15-20mins, or until well risen and golden brown!. Transfer to a wire rack and cool!.
*To make the filling, put the butter in a bowl and beat until fluffy!. Sift in the icing sugar, add the lemon juice and beat until smooth and creamy!.
*When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half!. Spread or pipe a little of the butter cream filling into the centre of each cupcake, then press 2 semi-circular halves into it at an angle to resemble butterfly wings!. Dust with sifted icing sugarWww@FoodAQ@Com
Family favourite !!!!!!!!!!!!!!!! you must try it !
Very Delicous!!!!
Preparation Time: 20 minutes
Bake Time: 18 minutes
Ingredients:
Cupcakes:
3 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, softened
1 1/2 cups granulated sugar
2 tsp!. vanilla extract
3 eggs
2 (8-ounce) cartons dairy sour cream
2 teaspoon finely shredded lemon peel
Lemon Frosting:
3 tablespoons (1 1/2 oz/42g) butter, softened
1 cup sifted powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
Milk (2 to 3 teaspoons if necessary)
1 teaspoon shredded lemon peel
Garnish (optional)
Grated lemon or orange zest
Instructions:
1!. Preheat the oven to 350 degree F (180 C)!. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside!. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside!.
2!. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds!. Add granulated sugar and vanilla; beat until well mixed!. Add eggs, one at a time, beating well after each addition!. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined!. (The batter will be thick!.) Stir in lemon peel!.
3!. Spoon about 1/4 cup of the batter into each prepared muffin cup *(See Tip Below)!. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean!. Cool completely on a wire rack before frsoting and topping cupcakes with lemon or orange zest (optional)!.
Makes 30 cupcakes!.
To Make Lemon Frosting:
In a medium bowl, beat butter with 1 cup powdered sugar, beating well!. Gradually beat in lemon juice and vanilla!. Gradually beat in additional 1-1/4 cups powdered sugar!. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency!. Stir in shredded lemon peel!.
*Tip:
If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake!.
Www@FoodAQ@Com
Very Delicous!!!!
Preparation Time: 20 minutes
Bake Time: 18 minutes
Ingredients:
Cupcakes:
3 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, softened
1 1/2 cups granulated sugar
2 tsp!. vanilla extract
3 eggs
2 (8-ounce) cartons dairy sour cream
2 teaspoon finely shredded lemon peel
Lemon Frosting:
3 tablespoons (1 1/2 oz/42g) butter, softened
1 cup sifted powdered sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1 1/4 cups sifted powdered sugar
Milk (2 to 3 teaspoons if necessary)
1 teaspoon shredded lemon peel
Garnish (optional)
Grated lemon or orange zest
Instructions:
1!. Preheat the oven to 350 degree F (180 C)!. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside!. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside!.
2!. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds!. Add granulated sugar and vanilla; beat until well mixed!. Add eggs, one at a time, beating well after each addition!. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined!. (The batter will be thick!.) Stir in lemon peel!.
3!. Spoon about 1/4 cup of the batter into each prepared muffin cup *(See Tip Below)!. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean!. Cool completely on a wire rack before frsoting and topping cupcakes with lemon or orange zest (optional)!.
Makes 30 cupcakes!.
To Make Lemon Frosting:
In a medium bowl, beat butter with 1 cup powdered sugar, beating well!. Gradually beat in lemon juice and vanilla!. Gradually beat in additional 1-1/4 cups powdered sugar!. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency!. Stir in shredded lemon peel!.
*Tip:
If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake!.
Www@FoodAQ@Com
buy a regular white or yellow cake mix!. then when your mixing your eggs and everything together to make the cake batter, eather take a lemon and a cheese slicer and shred some of the peel into the mix or put a litle bit of lemon juice in!. it will still taste like great cupcakes but with a nice lemon zest!. also when you put the frosting on you can put more shreded lemon peels on top to add a decrative look to it!. just make sure you rince off the lemon before you use it!. you dont want to eat dirt with your lemon!.Www@FoodAQ@Com
Here is a recipe for Key Lime Cupcakes, you can replace the lime juice for lemon juice and use yellow food coloring!. Replace the lime peel with lemon in the frosting!.
1 cup all-purpose flour
3/4 cup self-rising flour
1 cup butter, room temperature, divided
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
2 tablespoons finely grated lime peel, divided
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350F degrees!. Line muffin pan with paper liners!.
Whisk flours in medium bowl!. Beat 1/2 cup butter in large bowl
until smooth!. Add sugar and beat to blend!. Beat in eggs one at a
time!. Add in fresh lime juice, 1 tablespoon lime peel, and food
coloring!. Beat in flour mixture in 3 additions, alternately with
buttermilk in 2 additions!. Spoon 1/3 cup batter into each liner!.
Bake cupcakes until tester inserted comes out clean, 20 to 25
minutes!. Cool 10 minutes and remove from pan to cool completely!.
Beat cream cheese, powdered sugar, 1/2 cup butter, 1 tablespoon lime peel and vanilla in medium bowl until smooth!. Spread over cupcakes!.
Another easy way to obtain the lemon flavor you want is to add 1 tsp lemon extract to a white cake mix, if you want something quick, if not the resume above is great!.
Www@FoodAQ@Com
1 cup all-purpose flour
3/4 cup self-rising flour
1 cup butter, room temperature, divided
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
2 tablespoons finely grated lime peel, divided
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350F degrees!. Line muffin pan with paper liners!.
Whisk flours in medium bowl!. Beat 1/2 cup butter in large bowl
until smooth!. Add sugar and beat to blend!. Beat in eggs one at a
time!. Add in fresh lime juice, 1 tablespoon lime peel, and food
coloring!. Beat in flour mixture in 3 additions, alternately with
buttermilk in 2 additions!. Spoon 1/3 cup batter into each liner!.
Bake cupcakes until tester inserted comes out clean, 20 to 25
minutes!. Cool 10 minutes and remove from pan to cool completely!.
Beat cream cheese, powdered sugar, 1/2 cup butter, 1 tablespoon lime peel and vanilla in medium bowl until smooth!. Spread over cupcakes!.
Another easy way to obtain the lemon flavor you want is to add 1 tsp lemon extract to a white cake mix, if you want something quick, if not the resume above is great!.
Www@FoodAQ@Com
Pink Lemonade Cupcakes
Ingredients
12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel
Yield: Makes about 18 standard cupcakes!.
Directions
Preheat oven 350°F!.
Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan!.
Add water to pink lemonade mix to total amount of water called for on cake mix package directions!.
Follow cake mix package directions to prepare cake, adding chopped lemon peel!.
Pour into prepared pan!.
Bake 20-25 minutes or until toothpick inserted comes out clean!.
Cool 10 minutes in pan on rack; remove and cool completely before decorating!.
Lemon Buttercream Icing
Ingredients
1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx!. 1 lb!.)
Additional lemon juice or milk
Yield: Makes about 3 cups icing!.
Directions
In large bowl, cream shortening and butter with electric mixer until light and fluffy!.
Add Lemon juice and zest; beat well!.
Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!.
When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy!.
Keep icing covered with a damp cloth until ready to use!. For best results, keep icing bowl in refrigerator when not in use!. Re-whip before using!.
Special Hints
Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!
Www@FoodAQ@Com
Ingredients
12 teaspoons pink colored sugar
1 package white cake mix
Water (amount based on cake mix instructions)
3/4 cup thawed frozen pink lemonade mix (undiluted)
1 tablespoon finely chopped lemon peel
Yield: Makes about 18 standard cupcakes!.
Directions
Preheat oven 350°F!.
Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each heart shape in the pan!.
Add water to pink lemonade mix to total amount of water called for on cake mix package directions!.
Follow cake mix package directions to prepare cake, adding chopped lemon peel!.
Pour into prepared pan!.
Bake 20-25 minutes or until toothpick inserted comes out clean!.
Cool 10 minutes in pan on rack; remove and cool completely before decorating!.
Lemon Buttercream Icing
Ingredients
1/2 cup solid vegetable shortening
1/2 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
4 cups sifted confectioners' sugar (approx!. 1 lb!.)
Additional lemon juice or milk
Yield: Makes about 3 cups icing!.
Directions
In large bowl, cream shortening and butter with electric mixer until light and fluffy!.
Add Lemon juice and zest; beat well!.
Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!.
When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy!.
Keep icing covered with a damp cloth until ready to use!. For best results, keep icing bowl in refrigerator when not in use!. Re-whip before using!.
Special Hints
Icing the cupcakes in pink or yellow! Top with cake sparkles or a lemon candy!
Www@FoodAQ@Com
Eggless Fluffy Lemon Poppy Seed Cake
Here is your vegetarian kitchen’s eggless fluffy lemon poppy seed cake!. A tender, tasty delight studded with poppy seeds which is perfect for any party or celebration!. Of course you can omit the poppy seeds if you like!.
Preheat oven to 350o
Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper!. Grease and flour the paper as well!.
Ingredients:
2 Tbs!. + 1? tsp!. Ener-G-Replacer
? Cup + 2 Tbs!. Warm RO Water
? Cup Granulated Organic Vegan Sugar
1 Cup Butter or Earth Balance
2 + ? Cups Granulated Organic Vegan Sugar
5 Cups Swans Down Flour
4 tsp!. Rumford Baking Powder
2 tsp!. Baking Soda
? tsp Sea Salt
2 tsp!. Frontier Herb Co!. Alcohol Free Lemon Extract
1 tsp!. Frontier Herb Co!. Alcohol Free Vanilla Extract
2 Tbs!. Frontier Herb Co!. Poppy Seed
1 Tbs!. Lemon Zest
2 Cups Buttermilk, Lemon or Vanilla Kefir or Soy Yogurt
? Cup RO Water
Method:
Place the Butter and Sugar in your Kitchen Aid stand mixer: Mix well!. Beat on High for 10 minutes until light and fluffy!. Set aside!.
Wash the bowl and beater and dry well!. Replace the mixing bowl on its stand!. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy!. Meanwhile sift flour and dry ingredients together with the Poppy Seeds and Zest!. also mix together in a separate bowl the Extracts, RO Water and Buttermilk!. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently!. Beat for two minutes!.
Remove beaters and fold in the egg-Replacer mixture with a silicone spatula!. Work quickly and gently so that you do not break down the aeration in the egg replacer mixture!. Scoop the batter into cupcake papers which you have placed in a muffin tin and place directly into the preheated oven!. Bake for fifteen to twenty minutes!.
Remove from the oven when the cup cakes are springy to the touch!. Test with a tooth pick, if it comes out of the center of the cake clean it is ready!. Allow to cool for ten minutes before turning out onto a wire rack!. Frost when cool!.
Lemon Cream Filling
1 quart Heavy Whipping Cream
8 packets Oetker’s Whip-It
2 packets Oetker’s Vanilla Powder
3 Drops Lemon Extract
1 Tbs!. Lemon Zest
In a chilled scrupulously clean mixing bowl whip the cold cream until it begins to hold soft peaks!. Add the Whip-It and Vanilla!. Beat until stiff peak stage is reached but not butter!. Fold in the Zest!. Frost cup cakes!.
Easy Eggless White Chocolate Lemon Butter Cream Frosting
Whip together ? pound Butter with 2 pounds Confectioners Sugar until light and airy!. Add 1 Cup Melted White Chocolate whipping constantly and add 1 tsp Frontier Herb Co’s Lemon Extract!. If it is too stiff loosen with ? tsp!. Heavy Cream at a time until the desired consistency is achieved!.
Www@FoodAQ@Com
Here is your vegetarian kitchen’s eggless fluffy lemon poppy seed cake!. A tender, tasty delight studded with poppy seeds which is perfect for any party or celebration!. Of course you can omit the poppy seeds if you like!.
Preheat oven to 350o
Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper!. Grease and flour the paper as well!.
Ingredients:
2 Tbs!. + 1? tsp!. Ener-G-Replacer
? Cup + 2 Tbs!. Warm RO Water
? Cup Granulated Organic Vegan Sugar
1 Cup Butter or Earth Balance
2 + ? Cups Granulated Organic Vegan Sugar
5 Cups Swans Down Flour
4 tsp!. Rumford Baking Powder
2 tsp!. Baking Soda
? tsp Sea Salt
2 tsp!. Frontier Herb Co!. Alcohol Free Lemon Extract
1 tsp!. Frontier Herb Co!. Alcohol Free Vanilla Extract
2 Tbs!. Frontier Herb Co!. Poppy Seed
1 Tbs!. Lemon Zest
2 Cups Buttermilk, Lemon or Vanilla Kefir or Soy Yogurt
? Cup RO Water
Method:
Place the Butter and Sugar in your Kitchen Aid stand mixer: Mix well!. Beat on High for 10 minutes until light and fluffy!. Set aside!.
Wash the bowl and beater and dry well!. Replace the mixing bowl on its stand!. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy!. Meanwhile sift flour and dry ingredients together with the Poppy Seeds and Zest!. also mix together in a separate bowl the Extracts, RO Water and Buttermilk!. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently!. Beat for two minutes!.
Remove beaters and fold in the egg-Replacer mixture with a silicone spatula!. Work quickly and gently so that you do not break down the aeration in the egg replacer mixture!. Scoop the batter into cupcake papers which you have placed in a muffin tin and place directly into the preheated oven!. Bake for fifteen to twenty minutes!.
Remove from the oven when the cup cakes are springy to the touch!. Test with a tooth pick, if it comes out of the center of the cake clean it is ready!. Allow to cool for ten minutes before turning out onto a wire rack!. Frost when cool!.
Lemon Cream Filling
1 quart Heavy Whipping Cream
8 packets Oetker’s Whip-It
2 packets Oetker’s Vanilla Powder
3 Drops Lemon Extract
1 Tbs!. Lemon Zest
In a chilled scrupulously clean mixing bowl whip the cold cream until it begins to hold soft peaks!. Add the Whip-It and Vanilla!. Beat until stiff peak stage is reached but not butter!. Fold in the Zest!. Frost cup cakes!.
Easy Eggless White Chocolate Lemon Butter Cream Frosting
Whip together ? pound Butter with 2 pounds Confectioners Sugar until light and airy!. Add 1 Cup Melted White Chocolate whipping constantly and add 1 tsp Frontier Herb Co’s Lemon Extract!. If it is too stiff loosen with ? tsp!. Heavy Cream at a time until the desired consistency is achieved!.
Www@FoodAQ@Com
The perfect lemon cupcake with frosting:
http://www!.foodbuzz!.com/blogs/us/washing!.!.!.Www@FoodAQ@Com
http://www!.foodbuzz!.com/blogs/us/washing!.!.!.Www@FoodAQ@Com
Hi there actually they are all the same as the internet ones!.!. Sorry!.!. Try "Lemon Chiffon Cake"Www@FoodAQ@Com
go here Www@FoodAQ@Com