Thursday, March 3, 2011

Lemon Cake w/ Butter Cream frosting drizzled with Lemon Glaze

I found a recipe that I wanted to try out from Sunshine and Carousels She also found this recipe from the Food Networks Ina Garten Who I just adore.

The cake comes out like a pound cake which isn't too sweet. The pairing of the butter cream frosting works well. I made a white lemon butter cream and a made a yellow lemon butter cream. I pipped the two colors together and drizzled the cupakes with a lemon glaze.

Recipe for cupcakes:

* 1 stick of soften butter (1/2 a cup)
* 2 cups sugar
* 4 extra-large eggs
* 3 tablespoons cup grated lemon zest
* 2 cups of flour
* 1 cup of cake flower
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup freshly squeezed lemon juice
* 3/4 cup of milk (whole)
* 1 1/4 teaspoon vanilla

Preheat the oven to 350 degrees Cream the butter and sugar together until smooth.

Add one egg at a time and then your lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl.

In another bowl, mix 1/4 cup lemon juice, the milk, and vanilla.

Add the flour and milk mixture alternating each addition, beginning and ending with the flour.

Bake for 20-22 minutes.

Let cupcakes cool before icing.

For the frosting:

4 sticks of soften butter
1 block of soften cream cheese
1 two pound bag of powder sugar
lemon juice just enough to make it as thin or thick as you like.

I mixed all this together for about 3-5 minutes until it was very creamy.

I took about two cups of frosting out into another bowl and tinted it yellow.

Placed the yellow frosting into a small pipping bag with no tip.

Placed the white frosting into a small pipping bag with no tip.

I placed a pipping tip into a large pastry bag and placed both small filled pipping bags into the large and pipped the frosting onto the cupcakes.

For the glaze:

1/4 cup powdered sugar
enough lemon juice to make it thin
yellow food coloring

Mix well and set aside.

Once cupcakes are frosting drizzle the glaze over the cupcakes and place in fridge.

(recipe adapted from the food network's lemon glaze cake).

No comments: