**Please note I tweaked the order of ingredients due to my baking debacle. In its original, the flour immediately follows the butter. If you are smart, you can figure out where I erred.**
I also didn't figure out the points because I am bringing them to a dinner tonight and sending the rest with L to work tomorrow. I ate enough of the frosting in process I am pretty sure that this week is shot to hell. :(
1 1/2 c. (3 sticks) of REAL butter
2 c. sugar
|Butter + Sugar creamy-ness|
2 tsp. vanilla extract
4 Tbsp. freshly squeezed lemon juice
Zest of 2 lemons (just zest the other lemons before you squeeze them)
1 c. buttermilk (I made buttermilk: 1 TBSP vinegar + milk up to the 1 C line in a measuring cup + sit for 10 minutes)
3 c. cake flour (no substitutions here–you really need the lightness of cake flour)
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners (I used yellow, although white would also be cute).
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don’t go skimping here–you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.
Beat in vanilla, lemon juice, and lemon zest.
With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.
Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top–due to the final texture (again, think super-moist and light pound cake), these cupcakes won’t have a nice, curvy crown, but that’s okay–no one will ever know or care.
|Out of the oven|
|The finished product.|
1 1/4 c. butter (2 1/2 sticks)
2 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
3 c. powdered sugar