LEMON CREAM CUPCAKES with Butter Cream Cheese Frosting
Posted June 28, 2013on:
LEMON CREAM CAKE
- zest and juice of 1 lemon
- 2 cups heavy cream
- 2 cups sugar
- 3 cups flour
- 4 tsp. baking powder
- 5 eggs
Put lemon zest and sugar into Cuisinart and process fine. Add remaining ingredients, process smooth, and put into cake pan (greased and floured.) When making cupcakes, put the liners into the pans and then use a scoop to evenly measure the cake batter into the pans.
Bake at 350 degrees F until done. Use a cake tester when it comes out clean. For regular sized cupcakes it will take about 23 minutes. For jumbo cupcakes it takes around 25 min.
BUTTER CREAM CHEESE FROSTING (Buttercream cheese or Butter Creamcheese or Butter Cream Cheese? hmmm. . .)
- 1 1/2 sticks butter
[sidebar tip: 8 TBSP = 1/4 pound = 1/2 cup, so this recipe would take 12 TBSP or 3/4 cups]
- 1 1/2 bricks cream cheese (12 oz.)
- 1 1/2 tsp. vanilla
- 1 1/2 pounds powdered sugar (24 oz. or 680 grams)
The butter and cream cheese should be at room temperature. Cream together and add vanilla. Gradually add the powdered sugar and beat well. Pipe onto cupcakes and refrigerate if not eating the same day.
This recipe is the vanilla cupcakes in the photos.
The chocolate cupcakes are “Black Mocha Cake” from page 146 of the Moosewood Restaurant Book of Desserts. The frosting on the chocolate cupcakes is “Buttercream” from page 84. “Holy Moly” it it good! With 15 egg yolks and four cups of butter it sure is rich. The Moosewood Buttercream is labor-intensive but so so worth it.