Meyer Lemon Cupcakes with Lemon Vanilla Buttercream Icing

In Desserts on July 16, 2011 at 6:06 pm

Cupcake Ingredients:

2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar
3/4 cup extra-virgin olive oil
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice – it doesn’t have to be Meyer lemon but it makes it extra lemony and good:D
1 cup cake flour – use the swan stuff if you can – so much smoother cake
1/2 teaspoon salt

Icing ingredients:

4 tbs of butter
1 1/2 cups of powdered sugar
1 lemon rind, grated – this makes it all pretty and really lemony
The juice from that lemon. Strain it if you don’t want the pulpey texture
Some vanilla
A dash of salt

– Preheat oven to 325°F
– Beat together yolks and 1/2 cup sugar in a large bowl at high speed until pale and thick, about 3 minutes. You can use an electric mixer if you have one but can technically do it with a whisk. Depends how much of a ghetto kitchen you have (cough* college student *cough)

-At medium speed, beat in oil and lemon zest and juice until just combined.
– Sift in flour and mix at low speed until just combined.
– In a separate bowl, beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks.

-Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
– Transfer to lined cupcake pan and bake until golden brown or until a toothpick comes out smoothly – about 17-20 minutes.
– Cool in pan on a rack 10 minutes, then cool cupcakes to room temperature, about 1 hour.

For Icing:
combine ingredients in a bowl, use more or less sugar depending on how frosting-ey you want it! Thicker is better if you don’t want it drooping down the cupcake/ if you ice it with a cute icing kit it will hold the form better



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