Lemon Cupcake Recipe - Food Fanatic
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Lemon Cupcake Recipe

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    12 Servings

Ingredients

For the cupcakes:
  • 1 1/4 cups All-Purpose Flour
  • 1/4 cup Sliced Almonds
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Buttermilk
  • 1/2 cup Vegetable Oil
  • 1 tablespoon Grated Lemon Zest
  • 2 tablespoons Fresh Lemon Juice
For the frosting:
  • 2/3 cup Granulated Sugar, plus 1/4 cup
  • 3 large Egg Whites, at room temperature
  • 2 sticks Unsalted Butter, at room temperature, cut into pieces
  • 4 drops Yellow Food Coloring, optional
  • 1 tablespoon Grated Lemon Zest
  • 1/4 cup Fresh Lemon Juice, from about 2 lemons
For the candied zest:
  • 4 Lemons
  • 3/4 cup Granulated Sugar

Directions

  1. To make the cupcakes, preheat the oven to 350 degrees F.
  2. Line a muffin pan with 12 cupcake liners.
  3. Place the flour and almonds into a food processor, then pulse for around a minute until the almonds are ground finely.
  4. Add the baking powder, baking soda and salt and continue to pulse until well combined.
  5. Put the eggs, sugar, buttermilk, vegetable oil and lemon zest and juice into a large bowl and whisk thoroughly.
  6. Tip in the flour mixture, then whisk until the mixture is only just combined.
  7. Spoon the batter into the muffin cups, filling them three-quarters of the way.
  8. Bake for around 16 to 18 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 10 mins, then transfer to a rack and leave until completely cool.
  10. To make the frosting, mix 2/3 cup sugar and 1/4 cup water in a small saucepan.
  11. Cook over a medium-high heat for around 12 mins, until a candy thermometer registers 240 degrees F
  12. Put the egg whites into a large bowl and beat with a mixer on medium speed until foamy.
  13. Beat for a further 2 minutes at higher speed, until soft peaks begin to form.
  14. Sprinkle in the 1/4 cup sugar still remaining, then beat for 3 minutes until stiff peaks form
  15. While the mixer is still running, carefully pour in the sugar syrup. Beat for 8 to 10 mins, until cool and glossy.
  16. Add a little of the butter at a time, beating until incorporated. It may look a little curdled at first, but just keep beating!
  17. Finally, beat in the food coloring, lemon zest and juice. Continue beating for 2 more minutes, until smooth.
  18. To make the candied zest, use  a vegetable peeler to remove the zest from the lemon, then slice it into thin strands.
  19. Put it in a small saucepan, cover with water and place it over a high heat. Bring it to a simmer.
  20. Drain the zest and put it back in the saucepan. Cover it with water again and and repeat 2 more times.
  21. Put the sugar and 3/4 cup water in a different saucepan and bring to a bare simmer, stirring as the sugar dissolves.
  22. Add the strands of lemon zest and cook for 20 minutes over low heat.
  23. Line a baking sheet with parchment.
  24. Bather the zest in clusters and place it on the baking sheet. Leave to dry.
  25. Put the frosting on the cupcakes and top with the candied lemon zest.
Lemon cupcake recipe photo
Source: Food Network