Wednesday, January 27, 2010
Ugly yellow sprinkles.
I made lemon cupcakes. I wanted it to feel like springtime. Because I'm over winter and not yet ready for summer. (Target, I'm looking at you. Put those swimsuits away.)
I was going to garnish said cupcakes with lemon zest, except I used my last lemon when I made the frosting.
The sprinkles (or "jimmies," if you're so inclined) were a good idea in theory. They looked okay on one. On all four? They looked... stupid.
I tried to use a toothpick to pry them out of the frosting, but quickly realized I would destroy all those pretty lines and curves if I continued.
I wanted to refrost, except the leftover frosting was already in the trash. (It was the only way I'd stop eating it.)
Then I thought about adding more sprinkles in another color, like hot pink, hoping that it would add some fun contrast, but I was afraid it'd just make things worse.
Finally I gave up.
I ate two cupcakes to make myself feel better. And thought about swimsuits the entire time. (I hate you, Target.)
P.S. the cupcakes are damn good.
Ingredients | Printer-friendly recipe
1 1/4 cups all-purpose flour
1/4 tsp. kosher salt
1/2 tsp. baking powder
1/4 pound unsalted butter, at room temperature
1 cup sugar
zest of 2 lemons
2 large eggs
1/2 cup buttermilk
2 teaspoons lemon extract
Preheat oven to 350F.
Combine the flour, salt, and baking powder in one bowl. In another, combine the buttermilk and lemon extract. Set aside. Combine butter, sugar, and lemon zest in large mixing bowl. Beat on medium-high speed until the mixture is fluffy and much lighter in color. (Beat well, at least 5-10 minutes.)
Add the eggs one at a time, making sure to fully incorporate the first egg before adding the second.
Alternate adding the flour mixture and buttermilk in the following order: add 1/3 of the dry ingredients, 1/2 of the wet, another third of the dry, the rest of the wet, and the rest of the dry. Mix until just combined and finish with a spatula. (If you overmix after the dry ingredients are added, the cupcakes will not rise properly and the texture will be chewy and dense.)
Bake in the top third of the oven for about 20 minutes or until the tops are slightly golden and a toothpick inserted into the center of a cupcake comes out clean.
Let cool completely before frosting.
Lemon Buttercream Frosting
1 cup unsalted butter
6 cups powdered sugar
1/3 cup milk
1/2 teaspoon vanilla extract
zest of 1 lemon
juice of 1/2 lemon
Beat butter until creamy. Add 3 cups of the sugar and the rest of the ingredients. Beat at high speed for 5 minutes. 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 and refrigerate.