April 7, 2008

I may be unable...

to stomach more food after the continual shoving food down my throat, but I promised a recipe. So, recipe I shall!



The unadulterated cupcake topped with shreds of coconut.

Lemon Cream Cheese Cupcakes

Cupcake

1 cup cake flour
½ tsp baking soda
½ tsp baking powder
8 ounces cream cheese
1 stick butter
½ cup sugar
2 eggs
1/4 lemon juice

Preheat oven to 350 degrees F and line muffin pan with paper cups. Sift cake flour, baking soda and baking powder into a mixing bowl. Cream butter and cream cheese until mixture is light and creamy. Add sugar and continue to mix until light and fluffy. Beat in eggs and stir in lemon juice. Fold in dry mixture into wet mixture. Divide batter evenly into paper cups. Bake for 10-15 minutes and let cupcakes cool before icing. (Adapted from Amanda Lee).

Lemon Buttercream Frosting

1 stick butter
2 tsp lemon juice
1 cup powdered sugar
2 Tbsp heavy cream
Food coloring

Cream butter until smooth and add lemon juice. Slowly mix in powdered sugar and heavy cream until frosting forms. Mix in food coloring until well blended.


Perfect for Spring, ready to soak up the sun.


2 comments:

Nancy said...

This is delicious! Yummy...

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