Zesty Lemon Cupcakes with Refreshing Lemon Buttercream Frosting

Zesty Lemon Cupcakes with Refreshing Lemon Buttercream Frosting



Ingredients

3/4 cup of cake flour
1 teaspoon of baking powder
1/8 teaspoon of baking soda
1/4 teaspoon of sea salt
3/4 cup and 2 Tablespoons of granulated sugar
1 Tablespoon of lemon zest (zest of two large lemons)
1/2 cup of softened unsalted full cream butter
1 medium egg
2 medium egg whites
1/2 teaspoon of vanilla extract
1/4 cup and 3 Tablespoons of buttermilk
1 1/2 Tablespoons of freshly squeezed lemon juice
Easy Syrup
1 Tablespoon of freshly squeezed lemon juice
1 Tablespoon of sugar
Refreshing Lemon Buttercream Frosting
3/4 cup of full cream butter, at room temperature
1 1/2 teaspoons of fresh lemon zest
2 1/2 cups of powdered icing sugar
1 Tablespoons of freshly squeezed lemon juice
1 Tablespoons of very fresh heavy cream
1/2 teaspoon of vanilla extract
1/4 teaspoon of lemon extract
Fresh Lemon slices or perhaps lemon drop sweets along with mint leaves for embellishing (optional)

Instructions

Pre-heat stove to 350 degrees. Begin by sifting the all-purpose flour along with cake flour right into a mixing dish. Include baking powder, sodium bicarbonate (baking soda) along with sea salt and stir for 20 seconds, then put aside.
Using a blender, beat together 3/4 cup and 2 Tablespoons of granulated sugar along with lemon zest till well ground, around One minute. Inside the dish of an electrical stand blender installed using the paddle add-on, mix collectively full cream butter along with lemon sugar mixture till fluffy and pale. (if you do not have the paddle add-on which continuously scrapes the bowl, then from time to time in the course of the mixing process, stop the mixer and proceed to scrape down the sides and the bottom of the bowl). Add egg, after that mix in the egg whites one-by-one, including vanilla along with the second egg white.

you can see the full instruction on : juliescafebakery.com

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