I gave myself a break this week. I needed it. Started to feel a little under the weather. I needed to de-stress a bit today and what can be better than baking for leisure? I don’t really eat cakes much but I love the process of making it. Totally therapeutic. I had a couple of lemons in the fridge and yes, if not for this sore-throat, I would have made lemonade and then toast to better days.
Since that wasn’t gonna happen. I made Lemon Cupcakes with Lemon Frosting instead. These were inspired by Pierre Herme and the recipe was really easy. I kept it rustic yet feminine. With a cup of tea, I think it is quintessentially English…no?
Ingredients
Method
For the frosting
- Using a mixer, cream butter till pale.
- Add in icing sugar, lemon juice, vanilla and continue beating till smooth and creamy.
- If the consistency is too thick, add milk.
- Mix in lemon zest.
For the cupcake
- Preheat the oven to 350 degree F (180 C).
- Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar and vanilla; beat until well mixed.
- Add eggs, one at a time, beating well after each addition.
- Mix in flour mixture, sour cream and milk alternately to beaten mixture, beating on low speed after each addition just until combined.
- Fold in lemon peel.
- Spoon about 1/4 cup of the batter into each prepared muffin cup.
- Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean.
- Cool completely on a wire rack before frosting.
