Lemony Lemon Cupcakes

I was back in my home town last week for most of the week. My awesome Gramma was in the hospital and I wanted to be with her, so I headed back to my roots, to the Hospital that I was born in and spent 4 days sitting next to her bed and visiting with my Gramma.

My Gramma is awesome. Her and my Mother were the ones who taught me to bake when I was a child and I have wonderful memories of kitchens past filled with these two lovely ladies and the scent of something wonderful in the oven. My Gramma can't bake anymore, so when I'm home I always try and take her something sweet to eat.

In my haste to get to the train so I could get home to see her, I forgot my cupcake book (and lots of other things that are less important). I was going to pull out a recipe from The Challenge, but without my book, there really wasn't much I could do. I thought about going back and remaking one of the ones I've already done, but when I asked my Mom about it, she asked if I would make lemon cupcakes, as lemony as I could make them. Since I've never made lemon cupcakes and I'm pretty sure my book didn't have a recipe for them, I headed to the internet! I searched all of my go-to baking blogs, but didn't really find much. Finally I googled Lemon Cupcake recipes and came across this excellent one from Style At Home.

1 1/4 cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 cup whole milk

Position a rack in the middle of the oven. Preheat the oven to 350 F. Line 12 muffin tin cups with paper cupcake liners.
Sift the cake flour, baking powder, and salt into a medium bowl and set aside.

n a large bowl and using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute.

Add the lemon juice, lemon zest, and vanilla and beat for 2 minutes. If the eggs are cold, the mixture may look slightly curdled. (I also added yellow food colouring to give it a nice lemon look)

On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. (we only had whole wheat flour, that's why the batter looks weird)

 Mix just until the flour is incorporated and the batter looks smooth.

Fill each paper liner with 1/4 cup of batter (an ice-cream scoop works well), to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

 Lemon Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
2 cups powdered sugar

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, grated lemon peel, and vanilla until smooth and thoroughly blended, about 1 minute. 

 Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further.

(again, I added yellow food colouring to make them look more lemony)

 Now before I iced them, I decided to try and make them even more lemony, so I made a lemon sugar glaze that I found on e how foods.

1/4 cup lemon juice 
1 1/2 cups sugar  
1/2 tsp vanilla extract

Squeeze lemons until you have 1/4 cup fresh lemon juice. Squeeze lemons with your hands over a small bowl. Pour through strainer into small saucepan to remove seeds. Add sugar, vanilla and lemon curd to small saucepan. Turn stove on low heat. Whisk ingredients to dissolve the sugar. Keep whisking until all ingredients have melded together and glaze is very thin. Try your glaze and adjust as needed to suit your taste. For a sweeter glaze, add an extra half cup of sugar. For a glaze with a little more zing, add an additional tablespoon of lemon juice. (I personally, added more lemon and put in much less sugar, but for me this was about lemon and not about sweet)

To ensure that your cake soaks up as much glaze as possible, use a toothpick to make small holes in the cake before topping with glaze or icing.

Spoon or pour hot glaze over cake or drizzle over sugar cookies

After these set, I did ice them with a ziplock bag in place of a piping bag, but there was so much going on that I forgot to take pictures. By the time I thought about doing so, there were none left! My Dad, who loves lemon cake, ate most of them, but I did manage to procure one to take to my Gramma. Everyone agreed that they were the best lemon cupcakes that they had ever had! (even with the whole wheat flour)

I'm glad to say that my Gramma is doing much better and is back home, safe and sound.  Hopefully I will have many more opportunities to bake for her in the years to come.