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Comment RSSCupcakes, not just for breakfast anymore
August 17, 2009 # 10:50 pm # Cooking # 5 Comments
The Kahunas are all summer babies. It’s one happy birthday party after another from July through September. Of course any reason to bake and eat cupcakes works for me…
These are lemon cake (yes, I’m still using the left over juice from the limoncello making) with chocolate butter frosting and lemon sugar on top.
I saved out some of the batter and made a mini cake (tart pans) for the birthday boy.
The best part, the left overs for breakfast!
Ingredients:
3-1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1-1/2 cups granulated sugar
2 teaspoons vanilla
2 tablespoons lemon juice
3 eggs
16 ounces sour cream
2 teaspoons finely shredded lemon peel
Preheat the oven to 350 degree F.
I used paper bake cups, but just butter and flour in the tart pans
•Combine flour, baking powder, baking soda, and salt
•In a second bowl, beat butter until fluffy, add the sugar, lemon juice and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Alternate adding flour mixture and sour cream in small portions (The batter will be thick.) Stir in lemon peel. (I used candied peel made from the leftover of the limoncello)
•Pour 1/4 cup of the batter into each cup
•Bake about 18 minutes. Makes 24 cupcakes and two small tart pans worth of lemony goodness.
After they cool off just frost them with your favorite butter cream (lemon icing is good too.)
These photos are just quick shots from my iPhone, baking for daddy on his birthday meant trying to keep the Wee Kahunas busy and happy while running about in the kitchen to make them breakfast at the same time as beating the eggs and butter. So setting up for high resolution images wasn’t an option. And hey, they’re cupcakes.
The lemon sugar sprinkled on top makes a mess, but is so worth it. If you’d like to know how to make your own, just post a comment and I’ll add it here.
By the way The birthday boy appreciated having his own tiny cake, (a tradition we started when I decided that the 4 year old should have something special to make up for not having the first 3 birthdays of her life celebrated with a party) and he had a regular cupcake later for good measure.
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Is lemon sugar made in any way similar to vanilla sugar?
Yup! Lemon sugar is: a couple of fresh lemons, and I use Demerara sugar
Zest two lemons into the sugar. (depending on how lemony you want it go with 2 lemons worth of zest to 4 cups of sugar.)
For my last batch i also turned a bunch of the candied lemon peel I had already made into dust in my food processor and added it in to the batch.
It helps to let the sugar mixture sit out for at least an hour to dry.
Are those sugar and flour jars vintage or replicas? I saw a set of those on the Barefoot Contessa, and checked her site but they were replicas from pottery barn.
Can you show the tart pans for the small cake. I like the little edges on your cake and think a multi layer version would be really nice.
When I was growing up, lemon cake with chocolate icing was my FAVORITE! I had it every birthday party at Second City that I can remember. I can’t wait to try these!