02 November, 2013

Cupcake Recipe with the French Buttercream Iceing

This cupcake recipe, with the French Buttercream -http://goo.gl/Z7EidI (add in seedless strawberry jam...)

    1 cup white sugar
    1/2 cup butter
    2 eggs
    1 1/2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    1/2 cup low-fat milk
    1 lemon, juice and zest


Preheat oven to 350 degrees F.
Line 24 muffin cups with paper liners

  1. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy.
  2. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  3. Beat in flour and baking powder until thoroughly combined;
  4. Beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.

Cool cupcakes completely

Top with the (strawberry jam added) French Buttercream -http://goo.gl/Z7EidI

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