Lemon Cupcakes
May 11th 2014
Lemon Cupcakes
Ingredients:
1 1/4 cups all purpose flour
1/4 cup sliced almonds
3/4 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
2 large eggs
1 cup sugar
1/2 cup buttermilk
1/2 cup vegetable oil
1 TBSP lemon zest
2 TBSP fresh lemon juice (or 1 lemon squeezed)
Directions:
1. Heat oven to 350 degrees.
2. Prepare 12 cupcake liners.
3. Grind flour and almonds in a food processor together.
4. Add baking powder, basking soda and salt to flour mixture.
5. Start the wet ingredients in a large bowl. Whisk the eggs, sugar, buttermilk, vegetable oil, zest, and lemon juice.
6. Add the flour slowly to the wet ingredients as you whisk. Divide among 12 cupcake liners.
7. Bake cupcakes for 16-18 minutes or until toothpick comes out clean. Take out of the oven and let cool for 5 minutes. Remove from tin and place on cooling rack. Let cool for at least 30 minute before frosting.
Frosting:
1/2 cup cold butter
3 1/2 cup confectioners sugar
1/2 lemon juiced
lemon zest from 1 lemon
2 drops of yellow food coloring
1 TSP vanilla extract
*Beat until desired consistency. Add more lemon juice or more confectioners sugar depending on consistency. Best to refrigerate cupcakes after completing so that the frosting sets.
O Yum lemon cupcake! Sean's favorite!
~Julianne
Lemon Cupcakes
Ingredients:
1 1/4 cups all purpose flour
1/4 cup sliced almonds
3/4 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
2 large eggs
1 cup sugar
1/2 cup buttermilk
1/2 cup vegetable oil
1 TBSP lemon zest
2 TBSP fresh lemon juice (or 1 lemon squeezed)
Directions:
1. Heat oven to 350 degrees.
2. Prepare 12 cupcake liners.
3. Grind flour and almonds in a food processor together.
4. Add baking powder, basking soda and salt to flour mixture.
5. Start the wet ingredients in a large bowl. Whisk the eggs, sugar, buttermilk, vegetable oil, zest, and lemon juice.
6. Add the flour slowly to the wet ingredients as you whisk. Divide among 12 cupcake liners.
7. Bake cupcakes for 16-18 minutes or until toothpick comes out clean. Take out of the oven and let cool for 5 minutes. Remove from tin and place on cooling rack. Let cool for at least 30 minute before frosting.
Frosting:
1/2 cup cold butter
3 1/2 cup confectioners sugar
1/2 lemon juiced
lemon zest from 1 lemon
2 drops of yellow food coloring
1 TSP vanilla extract
*Beat until desired consistency. Add more lemon juice or more confectioners sugar depending on consistency. Best to refrigerate cupcakes after completing so that the frosting sets.
O Yum lemon cupcake! Sean's favorite!
~Julianne
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