LIGHT AND LOVELY LEMON CUPCAKES #DESSERT #LEMON

We quite often have lemons in the house – they're only one of those things I rashly swipe up each time we hit the supermarket. They're so reasonable all year, and I cherish the brilliant, sunshiny kick their juice and pizzazz add to… well, everything! So normally, when I found we had a ludicrous measure of lemons lounging around the loft (19 to be accurate!), I promptly realized I needed to make you all some light and flawless lemon cupcakes! It simply appeared well and good.

For this fun formula I added lemon squeeze and pizzazz to the cupcake player, just as the buttercream – for a delectable lemon cupcake you're certain to adore! The cupcakes are delicate, delicate, and a million miles from dry; the buttercream is light, cushioned, and bound with a peppy lemon kick sure to please. We skilled these to our neighbors just as the people who run our preferred bistro, and it was acclaim all around – these cupcakes are champs!

Ingredients:

For the cupcakes:

• 1 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream (I used full fat)
• 1/2 cup milk (I used whole)
• 2 large egg whites, at room temperature
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Zest of one lemon (about 2 teaspoons)

For the Lemon Buttercream:

• 2 sticks unsalted butter (very soft)
• 4-5 cups confectioners sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons heavy cream

Instructions:

1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
2. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
3. In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.
4. In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes. Add lemon juice and lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
5. Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

To make the Lemon Buttercream:

1. Beat butter until light and fluffy. Slowly, add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest, and cream; beat until combined. Add additional confectioners sugar as needed, stopping when you've reached your desired consistency. Place frosting in piping bag, or simply slather onto cooled cupcakes.

For more detail :http://bit.ly/2JYmKPj

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