Butterfly Lemon Cupcakes and photos by odetteganda, Premium Member © Sarah Phillips
Butterfly Lemon Cupcakes and photos by odetteganda, Premium Member © Sarah Phillips
This is one of my favorite muffin recipes because it is tender and cakelike in texture. This recipe is best made using a hand-held mixer because you are using a small amount of butter and sugar. The muffins have a wonderfully tender and cake-like texture from creaming the butter and sugar, just like making a cake. They also dome nicely. You can leave out the blueberries in the recipe, or use other berries instead, such as raspberries.
CAKE RECIPE HELP
ODETTEGANDA, Premium Member, Says: “The cupcakes looked really pretty, they domed nicely and not one cupcake fell out of the liner! This recipe is quite a keeper, I said to myself. The cupcakes also never fell flat once cooled. I immediately tried one of the cupcakes and it was so lemony good…it was fluffy and moist. I used Italian Meringue or Mousseline Buttercream or IMBC, flavored with vanilla, for the frosting swirls, which is another great choice! For the smooth ones, I placed a layer of Tami's or Perfect Buttercream and then topped it with fondant flowers and butterflies.”
INGREDIENTS
1 1/2 cups unbleached all-purpose flour; spoon into dry measuring cup and level to top
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
1 teaspoon lemon extract
1/4 teaspoon vanilla extract
2 teaspoons lemon peel (zest)
2 large eggs
1/2 cup whole or 2% milk
1/2 cup blueberries, washed and dried
INSTRUCTIONS
1. Position a rack in the center of the oven and heat to 350 degrees F. Spray standard size muffin tins with oil.
2. Combine flour. baking powder and salt in a medium bowl. Set aside.
3. Cream butter and sugar: Soften the butter and then add the sugar in a steady stream at the side of the bowl. Increase the mixer speed to medium and beat for 2 minutes until light in color and fluffy. Add the extracts and lemon peel.
4. With the mixer on low. add the eggs one at a time and beat for 20 seconds after each addition. Stop the mixer and scrape the side of the bowl. Add the flour in three equal portions, alternately with the milk in two equal portions, beginning and ending with the flour mixture, in a steady stream at the side of the bowl. Stop the mixer when necessary, and scrap the side and bottom of the mixing bowl when necessary, with a rubber spatula. At the end, beat for one minute on low or until smooth. Fold in the blueberries with a large rubber spatula. Divide the batter evenly in a prepared muffin tin and lightly smooth the tops.
5. Bake for 30 to 40 minutes until well-risen and deep golden brown. Remove the pan to a wire cake rack and let the muffins sit for about 5 minutes. Remove the muffins from the pan on a wire cake rack; let cool thoroughly.
Recipe by Sarah Phillips, Baking 9-1-1, Simon and Schuster, 2003, Baking 9-1-1
ODETTEGANDA, Premium Member, Says: “Sarah, I made this today, but without the blueberries. It was so good, the cake dome nicely and never fell out of the liner and best of all, it was very fluffy and moist!”
Butterfly Lemon Cupcake and photo by odetteganda, Premium Member © Sarah Phillips
