Dear anybody who is nice enough to view this blog:

I'm not going to claim to be a cook, baker, whatever. I like to make treats, and I'm slowly getting into cooking meals. There are two main purposes for this blog: 1) I think it will inspire me to cook/bake more often, and 2) I like when people share recipes with me, so I figured this would be a fun way to share the recipes that I like.

I hope you like some of the recipes I find. Also, I would love you forever if you shared your favorite recipes with me. Remember, cooking newbie here. Thanks!

Wednesday, February 24, 2010

glazed lemon cupcakes



I love lemon flavoring. There used to be a lemon-flavored jolly rancher, and it was my favorite. Unfortunately, it was probably the least popular flavor, and it got replaced by blue raspberry. So I decided that I would make lemon cupcakes for my 23rd birthday. This recipe is not that hard, and it's tasty. It has a definite lemon kick.

Ingredients:
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/2 cup low-fat buttermilk, or plain low-fat yogurt (I used the buttermilk)
1 tsp. vanilla extract
Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
1 cup granulated sugar
2 large eggs
1 1/2 cups confectioners' sugar

Directions:
1. Preheat the oven to 350 degrees.
2. The original instructions say to butter and flour the muffin tin, but I used a flour spray and sprinkled on a little flour for good measure.
3. In a medium bowl, whisk the flour with the baking powder and salt.
4. In a small bowl, whisk together the buttermilk, vanilla, lemon zest and juice of 1 lemon. Set aside.
5. With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition.
6. With the mixer on a low speed, add flour mixture in three batches, alternating with two additions of the buttermilk mixture.
7. Divide evenly among muffin cups. If your using regular sized muffin tins, bake around 15-20 minutes. The original recipe used jumbo muffin tins and said 20-25 minutes.
8. Cool for 10 minutes in the tin, then cool completely on a rack.
9. Set rack over wax paper. In a small bowl, stir confectioners' sugar with remaining lemon juice until smooth. To get it to more of a thick glaze consistency, I added a couple of tablespoons of milk. It didn't seem to drip down the sides without the milk. Also, it mellowed out the lemon kick of the glaze. Once you pour the glaze on, kind of spread it to the edges, and then let it drip down the sides.

** This recipe is originally from MarthaStewart.com **
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