Subj : St. Katherine 01 (Drexel)
To   : All
From : Dave Drum
Date : Tue Mar 02 2021 21:02:06

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Blossom Cupcakes
 Categories: Cakes, Desserts, Citrus, Cheese, Dairy
      Yield: 12 Servings

MMMMM--------------------------CUPCAKES-------------------------------
  2 1/2 c  All-purpose flour
  2 1/2 ts Baking powder
    1/4 ts Salt
      8 tb Unsalted butter; room temp
  1 3/4 c  Sugar
      2 lg Eggs; room temp
  2 1/4 ts Pure vanilla extract
  1 1/4 c  Whole milk; at room temp
    1/2 c  Fresh squeezed lemon juice
    1/2 c  Fresh grated lemon zest

MMMMM----------------LEMON-CREAM CHEESE FROSTING---------------------
      4 tb Unsalted butter; at room
           - temp
      6 oz Cream cheese; at room temp
      4 c  ConfectionersCÇÖ sugar;
           - sifted
    1/2 ts Pure vanilla extract
    1/2 c  Fresh grated lemon zest

  FOR THE CUPCAKES: Heat the oven 350+#F/175+#C.

  Line a standard cupcake pan with twelve paper baking
  cups, or grease the pan with butter if not using baking
  cups.

  Sift together the flour, baking powder, and salt on a
  sheet of parchment paper or wax paper and set aside.

  In the bowl of a stand mixer or in a bowl with a handheld
  electric mixer, cream together the butter and sugar for 3
  to 5 minutes, or until light and fluffy. Add the eggs one
  at a time, mixing slowly after each addition.

  Add the vanilla to the milk in a large liquid measuring
  cup.

  Add one third of the dry ingredients followed by one
  third of the milk, and mix thoroughly. Repeat. Stop to
  scrape down the bowl as needed. Add the last third of dry
  ingredients followed by the last third of milk. Mix
  slowly until just incorporated. Add lemon juice and zest,
  and mix thoroughly at low speed.

  Scoop the batter into the cupcake pan using a
  standard-size ice-cream scoop until the cups are
  two-thirds full, and bake for 16 to 18 minutes (start
  checking at 15 minutes), or until a toothpick comes out
  clean.

  Transfer the pan to a wire rack to cool completely.

  FOR THE FROSTING: Combine the ingredients in a mixer and
  whip together at high speed until light and airy,
  approximately 3 to 5 minutes. Frost the cupcakes with a
  swirl, and top with a lemon wedge or piece of lemon zest!

  Sophie Kallinis LaMontagne & Katherine Kallinis Berman

  The Cupcake Diaries | August 2016

  Yield: Makes 12 cupcakes

  Format by Dave Drum; May 11, 2017

  Uncle Dirty Dave's Archives

MMMMM

.... Salted caramels are only a fad.  Chocolate is a permanent thing.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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