The Recipe >
What You Will Need:
Lemon Cupcake Batter
1/3 cup butter or Crisco shortening
1 cup white sugar
1 & 3/4 cups pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup milk
Grated zest of 1 lemon
1 teaspoon vanilla extract
1 teaspoon lemon extract (optional)
- Lemon curd, see a favorite Scottish St. Andrews' recipe here
- Mine is this simple lemon buttercream recipe here from Betty Crocker
+ organic lavender
How to do it:
Preheat your oven to 375 f and prepare muffin pans with liners. My personal favorites are these silicone reusable wrappers which means no more dugh! moments when the urge to bake takes hold.
Cream together butter or shortening with sugar gradually until fluffy. In a another bowl or cup beat eggs with extracts well and combine with the creamed butter and sugar mixture.
Sift together the flour, baking powder and salt until well blended and alternately add it along with the milk(s) to the wet ingredients. Mix just enough until completely moistened and in batter form. Add the lemon zest and stir until together.
Fill muffin pan liners half full (I like to do this with an ice cream scoop) and bake for 25 to 30 minutes or until a wooden stick inserted in the center comes out clean. One baked, remove and let cool.
Once fully cooled scoop out a little bit of the center of each cupcake to allow for one teaspoon of chilled lemon curd. Frost with lemon frosting and dip the edges in organically grown lavender.
For previously posted cupcakes recipes see here (Champagne strawberry) and here (red velvet with chocolate wax seals) perfect for VDAY.
Image: mam for Gave That