Tuesday, April 3, 2012

Lemon Cupcakes with French Vanilla Buttercream

Lemon Cupcakes with French Vanilla Buttercream - ButterYum

Has Spring sprung in your neighborhood?  It certainly has here.  We have beautiful blooms everywhere and the bright sunshine reminds me that I need to share these cheerfully scrumptious lemon cupcakes with you.  Be careful though... they're addictive.  Happy Spring!!!


Lemon Cupcakes with French Vanilla Buttercream
Printable Recipe 
makes 24 cupcakes using a #20 scoop (recipe may be halved)

2 1/4 cups cake flour (see substitution below)
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk (see substitution below)
4 large egg whites (reserve yolks for French Vanilla Buttercream below)
1 1/2 cups sugar
8 tablespoons unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure lemon oil (not extract - see substitution below)

(no need to preheat oven at this point - the cupcake batter needs to rest for 20 minutes before baking so turn the oven on after you finish mixing the batter)

In a small bowl, combine the buttermilk, egg whites, vanilla extract, and lemon oil; set aside.  In a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.

In the bowl of a stand mixer fitted with the flat beater, cream butter and sugar on medium speed for 3 minutes.  Turn off the mixer and add 1/3 of the flour mixture; mix just until the dry ingredients are moistened.  Add 1/2 of the wet ingredients; mix just until incorporated.  Repeat process with 1/3 of the dry, remaining half of the wet, and remaining third of the dry ingredients, occasionally scraping down the sides of the bowl.  Set mixture aside to rest for 20 minutes.

Preheat oven to 350F.  Line a muffin tin with paper liners.  Fill each liner with a level scoop of batter using a #20 scoop.  Bake for 15 minutes, cool completely.  Pipe with French Vanilla Buttercream (recipe below).

Substitutions:
  • To substitute 1 cup of cake flour - combine 2 tablespoons cornstarch and enough all-purpose flour to equal 1 cup (bleached all-purpose flour is preferred)
  • To substitute 1 cup of buttercream - combine 1 tablespoon vinegar and enough milk to equal 1 cup
  • To substitute 1 teaspoon lemon oil - use 1/2 teaspoon pure lemon extract plus the zest of 2 lemons



French Vanilla Buttercream
makes enough to frost 24 cupcakes

75 grams egg yolks (about 4 egg yolks)
100 grams sugar (1/2 cup)
110 grams light corn syrup (about 2 2/3 tablespoons)

300 grams unsalted butter, softened (about 2/3 pound)
4 grams pure vanilla extract (about 1 teaspoon)

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks until light yellow in color; turn off the mixer until you're ready to add the hot sugar syrup.

In a heavy-bottomed saucepan, heat the sugar and corn syrup together, stirring constantly, until the mixture comes to a full rolling boil.  Immediately pour a small amount of the hot syrup into the beaten egg yolks and turn the mixer on right away for a few seconds; turn off and scrape the inside of the bowl with a spatula.  Repeat the process using 1/2 of the remaining sugar syrup; mix again for several seconds, turn off, and scrape bowl.  Add the remaining sugar syrup and turn the mixer back on, this time allowing it to continue to mix until the egg mixture is completely cool, about 5 minutes (feel the bottom of the bowl to gauge the temperature of the mixture).  When the egg mixture is completely cool, beat in the softened butter and vanilla extract, scraping down the sides of the bowl once or twice.  Pipe buttercream onto completely cooled cupcakes.  Garnish as desired and serve cupcakes at room temperature.  Refrigerate unused buttercream - allow to come to room temp before using (you may need to whisk the room temp buttercream to restore it's creamy texture).





30 comments:

  1. Ooo...these sound so good and they are beautiful! I can see why they would be addictive!

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  2. hello and how are you doing today? is 300 grams or 1 1/3 cups right?...hus Rosa

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  3. These look amazing and almost too pretty to eat! Can't wait to give them a try

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  4. These are definitely on my must make list now. I've been making all things lemon lately and loving it.

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  5. Wow - these sound absolutely delicious!

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  6. this one 300 grams unsalted butter, softened (about 2/3 pound)
    hugs Rosa.

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  7. Very pretty cupcakes. Where did you find the recipe? Thanks.

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    Replies
    1. I adapted it from a recipe I've had in my files.

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  8. These are gorgeous...and lemon just seems so perfect for spring! Your photo is stunning as well...well done!

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  9. thank you Patricia , ok I was right..lol....and have a nice day Patricia...hugs. rosa.

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  10. Patricia, your photo of the cupcake on the pretty saucer is just lovely...magazine worthy!
    This recipe sounds delicious. I've never used lemon oil before and will look for it. These would be divine for Easter! Thanks for sharing the recipe.

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  11. beautiful I love baking with buttermilk andi

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  12. Beautiful cupcakes and beautiful photos. I love the flavors of buttermilk, lemon and raspberry.

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  13. Oh so yummy!

    Hope you'd come and see my Easter craft, you can link too if you like at my meme. Happy Easter.

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  14. Hmmm. Love to have one about now! Blessings, Debbie

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  15. Looks delicious!! Happy Easter from my family to yours!

    My PINK

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  16. oh wow! YUMMY! Thanks so much for sharing, I feel my sweet tooth acting up and I want to make these NOW! : )

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  17. Happy PINK Saturday (a little late)! Those cupcakes look yummy and your blog scrumptious! This is my first visit to your blog and I will be back. Have a great week, Nan

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  18. Stopped in from Rattlebbridge Farm. These are delicious and frosting is to die for!

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  19. I tried making the frosting and I'm having a bit of trouble. I've let the egg yolk and sugar mixture cool completely and have added the butter at room temp in chunks, but as soon as I do the texture seems to resemble something that has curdled. Is this normal and should I just whip it up more, or should I dump it because I've messed something up?

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    Replies
    1. Yes, that can sometimes happen during the process, but have no fear, it will come together if you keep whipping it. If however your kitchen is a bit warmer than room temp, pop the whole batch into the fridge for 5 minutes or so, then whip.

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  20. Hi Patricia

    Will you be adding a print button. I hope so.

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    Replies
    1. Hi Jackie - I think I managed to add a printable feature. Let me know if it works for you.

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  22. Spectacular! Thanks for linking in. Cheers

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