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CCCC Recipe #2 Lemon cupcakes

post #1 of 130
Thread Starter 
Is everyone ready for the CCCC recipe #2?! After the huge success GrandmaG had with her delicious carrot cake cupcakes, I can only hope to do as well!

I found this recipe on Food Network and thought it sounded great. Plus it received a lot of good reviews. It will need to be adapted for cupcakes. You can view the original recipe here
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html


LEMON CAKES (half recipe)
Copyright 2001, Barefoot Contessa Parties!


1/4 pound (1 stick) unsalted butter at room temperature
1 1/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
4 tsp grated lemon zest lightly packed (3 to 4 large lemons - Use only fresh lemons and lemon juice)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.

Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbl lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/4 cup granulated sugar with 4 Tbl lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

FRESH LEMON CREAM CHEESE FROSTING

8oz cream cheese at room temp
8 tbls butter at room temp
3 cups confectioners sugar, sifted
2 tbls fresh lemon juice
1 tbls grated lemon zest (approx. 1 lemon)

Mix cream cheese and butter together until well blended. Add confectioners sugar slowly. Mix in lemon juice and zest.


As recipe contributor this week I get to decide how long we have until the next recipe is submitted. I think we should have 2 weeks to test this recipe. So, the next recipe will post on Tuesday, September 9th.

Iâve been given the challenge of selecting the next recipe contributor. To do this, Iâve decide to ask all those who are interested to PM me with a number between 1 and 1000 before midnight on Thursday August 28th. Iâve chosen a number (which I have shared with Grandma G, just to keep things fair). The person closest to the number will be the next recipe contributor!

Happy Baking!
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #2 of 130
I like lemon cakes. I am very excited about these, as soon as I do the others!!! Time just ran away this weekend.
post #3 of 130
I would love to join this but cream cheese and lemons are too expensive where I'm from. although i am such a big fan of anything lemon-y. i hope you would post pictures of your cupcakes so I can drool while looking at them icon_smile.gif
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #4 of 130
Oh these sound delicious too. I will make some as soon as I get a chance. Thanks, icon_biggrin.gif
I used to skinny dip but now I chunky dunk!!!
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I used to skinny dip but now I chunky dunk!!!
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post #5 of 130
Can't wait to try it Daranco!
Cupcakes, where do you live that cream cheese is expensive?
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #6 of 130
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature

Is this a typo? Do you mean 6 tablespoons?

Thks...I've been lurking, but I LOVE LEmon. And I LOVE to test....

Julia
post #7 of 130
Quote:
Originally Posted by acookieobsession

6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature

Is this a typo? Do you mean 6 tablespoons?

Thks...I've been lurking, but I LOVE LEmon. And I LOVE to test....

Julia


It might just be easier to click on her Food Network link and print the recipe out. icon_smile.gif
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #8 of 130
daranaco, I am so on this recipe!! I love anything with lemon. Thanks for the thread early, I didn't want to wait till Friday icon_cry.gif

Dawn
To the world you may only be one person, but to one person you may be the world.
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To the world you may only be one person, but to one person you may be the world.
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post #9 of 130
Thread Starter 
Quote:
Quote:

6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature



---This is a typo!!---

It should be 6 tablespoons, not cups! I cut the recipe in half because it makes a lot of cake. When I did, I forgot to erase "cups."

Thank you so much acookieobsession for pointing this out!
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #10 of 130
may I ask where the icing recipe came from??
To the world you may only be one person, but to one person you may be the world.
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To the world you may only be one person, but to one person you may be the world.
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post #11 of 130
daranaco, excellent choice! You can't go wrong with lemon!! One quick question... you said to modify for cupcakes... is the version you typed out modified for such or what would we need to do?? Thanks for helping a dummy!!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #12 of 130
Thread Starter 
Quote:
Originally Posted by frstech

may I ask where the icing recipe came from??

To be honest I'm not exactly sure. I have a large Word file where I cut and paste recipes that I want to try. It's definitely from somewhere on CC but I have no clue where it came from. Could it be yours?
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #13 of 130
Thread Starter 
Quote:
Quote:

One quick question... you said to modify for cupcakes... is the version you typed out modified for such or what would we need to do??



The cooking time will need to be adjusted. That should be it since I've already halved the recipe.
If you are going to doubt something, doubt your limits.
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If you are going to doubt something, doubt your limits.
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post #14 of 130
We don't want to forget to post a link for each previous CCCC threads to the new ones! icon_smile.gif
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=600308&postdays=0&postorder=asc&&start=0
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
Reply
post #15 of 130
Quote:
Originally Posted by daranaco

The cooking time will need to be adjusted. That should be it since I've already halved the recipe.



Oh, ok!! Just making sure! I didn't want to screw it up right from the get-go! Hahaha!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
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