Thursday, April 29

lemon cream cheese delight



When the weather makes a turn for the worse there are two things that commonly happen in the rhythm of our day, first is a trip to the library and second is baking in our kitchen. Our recent weather was the result of these little cupcakes. The recipe is adapted from The Cupcake Bake Shop a blog by Chockylit, a wonderful resource for the cupcake enthusiast. The recipe is as follows:
Lemon Cupcakes
~28 regular cupcakes / 375 degree oven
1 cup (2 sticks) organic unsalted butter, room temperature
2 cups raw sugar
4 large organic eggs
2-3/4 cups all-purpose flower (or unbleached whole wheat)
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup fresh lemon juice
zest of one lemon

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Add the lemon juice and lemon zest, beat to combine.
7. Scoop into cupcake papers about half full.
8. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until a cake tester comes out clean.
Lemon Cream Cheese Frosting
2 sticks (1 cup) organic butter, room temperature
1-1/2 packages of Philly cream cheese or local made
3-4 cups sifted powdered sugar
1 tablespoon fresh lemon juice
zest of one half a lemon

1. Beat butter at medium speed until creamy.
2. Add cream cheese and beat until combined.
3. Sift 3 cups of the powdered sugar into the butter and cream cheese. Add the lemon juice and zest. Beat until combined.
4. Add more sugar until you get to the consistency and sweetness you like. I used 4 cups.

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