Sunday, June 20, 2010
These are cupcakes I made for a recent graduation party. Mattie just graduated high school and will be heading off to Eastern Illinois University in the fall. Her lovely aunt ordered 4 dozen cupcakes with the blue and black theme.
I made the diplomas and caps out of marshmallow fondant and decorated them with sour candy straws. I also made little tags with the EIU logo and 'Congrats Mattie' on them.
I am so happy with the way these turned out more importantly so was the graduate.
I made three different flavor combinations: Strawberry Cupcakes with Cream Cheese Frosting
Chocolate Cupcakes with Vanilla Frosting
Lemon Cupcakes with Lemon Frosting
Lemon Cupcakes with Lemon Frosting
Adapted from Martha Stewart's Cupcakes
Makes 24 cupcakes
3 1/4 v. sifted cake flour
1 1/2 tbsp baking powder
1/4 tsp salt
1 tbsp lemon juice
1 c. plus 2 tbsp milk
1/2 c. plus 6 tbsp butter
1 3/4 c. sugar
Zest of 1 lemon
5 egg whites
Preheat oven to 350F. Line muffin time with liners. Sift flour, baking powder and salt.
With an electric mixer cream butter unit smooth. Gradually add sugar, beating until fluffy. Add flower mixture in three batches, alternating with two additions of milk. Beat unit just combined, add in lemon juice and zest.
In a separate bowl of an electric mixer, whisk egg whites until stiff peaks form. Be careful to not over mix. Fold egg whites into batter in three batches.
Divide batter into lined cups, filling two thirds of the way up. Bake for 18-20 minutes, rotating having way through. Transfer to to wire racks and let cool completely.
Fluffy Lemon Frosting
Adapted from Martha Stewart's Cupcakes
Makes 4 cups
1 1/2 c. unsalted butter, room temperature
4 c. confectioners' sugar, sifted
1/2 tsp lemon juice
1 tbsp lemon zest
With an electric mixer on medium, beat butter until pale and creamy. Add confectioners' sugar 1/2 cup at a time. Make sure each batch is fully incorporated before adding more. After every two additions increase the mixer speed to high for 10 seconds to aerate the frosting.
Add lemon juice and zest and beat until frosting is smooth. (can be refrigerated for up to 10 days if stored in an air tight container).
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4 comments:
Nicole,
I saw your cupcakes, and posted a link to them on Twitter: http://twitter.com/MarthasCircle/status/16701873463
Ross
Gorgeous!
LOVE LOVE LOVE!!! I found your blog on my friend Nikki's and when I read lemon cupcakes I was in love. My cousin and I have an obsession with lemon bakery items,,,so I'm totally a new follower and I plan on forwarding your blog to my cousin too,,, so maybe you'll get two of us off an awesome lemon-ness!:)
Those look so deelish! I am a huge fan of all things lemon...and this is right up my alley, thanks for sharing:)
Shannon
milkandcuddles.com
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