Selamat bertemu kembali...apa khabar rakan rakan semua..semoga semuanya sihat ya...
Seminggu lagi cuti sekolah akan bermula..emm meriah le rumah nanti..bila anak anak ada di rumah....ada yang telah berkira-kira untuk membawa anak anak bercutikan....dengan cuaca yang tidak menentu ni merancanglah dengan betul ya.
Kami sekeluarga pun dah ada rancangan juga..maybe ke luar negara....tunggu ya nanti kita kongsi di sini..dapat cuti panjang juga la nanti..
Hari ni nanti kongsi cupcakes yang simple ni..Lemon Cupcakes..senang aja nak buat semudah 123....
LEMON CUPCAKES.
Ellie’s Lovely Lemon Cupcakes
(adapted from Amy Sedaris’s vanilla cupcake recipe)
Ingredients (makes approx. 36 small-medium sized cupcakes)
180g butter, softened
400g caster sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 1 lemon
Juice of 1/2 a lemon (about 1 1/2 – 2 tbsp)
1/2 tsp salt
2 1/2 tsp baking powder
450g all-purpose flour
1 1/4 cups whole milk
1. Preheat your oven to 175 degrees C, and cream together your butter and sugar till creamy (sorry, pictures for this step are the wrong way around!)
2. Beat in the eggs, vanilla, salt and baking powder and continue beating till the mixture is light and fluffy, then add your lemon zest and juice and beat in for another few minutes.
3. Add your milk and flour in 3 alternating batches, beating well after each addition. Once all the milk and flour has been added, beat at top speed for about 30 sec – 1 minute or till the mixture is smooth and shiny.
4. Line your cupcake baking tray with cupcake liners and fill each liner about 1/2 – 2/3 full – it depends on whether you want the cake to peep over the top of the liner, or stay completely contained. I personally prefer to underfill as it means you have a ‘tidier’ cupcake once they’re baked, iced and decorated.
HANDY TIP: Being the control freak that I am, I weigh out the amount for each cupcake on my electronic scales. This takes a little bit longer, but means that you get exactly the same amount of batter for each cupcake, meaning that they’ll all be quite uniform in shape and size once baked. This also makes the decorating process easier as it means not having to worry about any lack of uniformity in the cakes you’re dealing with.
5. Place your lined and filled cupcake tray into the oven, and bake for 15-20 minutes, or till a toothpick inserted into each cupcake comes out clean.
Lemon Buttercream Frosting
(adapted from the Magnolia Bakery Vanilla Buttercream Frosting recipe)
Ingredients
225g unsalted butter, softened
6-8 cups icing sugar
1/3 cup milk
1/2 tsp pure vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
1. Beat the butter till it is creamy, then add 3 cups of sugar, milk, vanilla extract, lemon zest & juice and beat at high speed for 5 minutes.
2. Gradually add the rest of the sugar, adding 1 cup at a time and beating for 5 minutes after each addition. Once all the sugar has been added, continue beating at high speed till the mixture is extremely pale, light and very fluffy. Use immediately, or cover tightly with cling wrap if you’re not ready to ice your cupcakes just yet.
