As you might expect from GOF’s resident from-scratch cook, I’ve always made my family’s birthday cakes.  I even took a cake decorating class while pregnant with my first son to compete with the other moms’ bakery bought cakes.

While layer or sheet cakes provide a better canvas on which to decorate, AND they’re faster to make, my preference of late has been cupcakes. No slicing, no silverware, and everyone gets the same amount. (When you’re dealing with kids, equal amounts is VERY important!) Not to mention the fact that cupcakes provide portion control. One cupcake = 1 dessert.

I created LEMON ZINGER CUPCAKES because I couldn’t find a recipe with a delicate texture while packing the lemony punch I wanted.

NOTE: You can double the recipe, but no more than that – cupcake batter needs to go straight into the oven as soon as it’s mixed. If you need more, prepare a fresh batch while the first one is baking.

ADDITIONAL NOTE:  Ingredients should be at room temperature.

LEMON ZINGER CUPCAKES – makes 9-11 cupcakes

• 1¼ cup cake flour
• 1/4 tsp baking soda (NOT powder)
• 1/4 tsp salt
• 6 T salted butter
• 3/4 cup granulated sugar
• 2 eggs
• 3 T lemon juice (fresh or bottled)
• 1 T lemon zest, packed in the measuring spoon (don’t be stingy)
• 1/4 cup milk (I used nonfat)
• 1/2 tsp vanilla extract
• optional (but not really necessary) for extra zing – 1/2 tsp lemon extract

Mix together the flour, baking soda, and salt in a small bowl.

Melt the butter. Remove from heat just before it’s completely melted – it will continue to melt. (You don’t want butter too hot or it will cook the eggs.) Pour into the mixing bowl of an electric mixer.

Add in the sugar and beat at medium high for 4 minutes.

Add in the eggs one at a time, beating well with each.

Add and mix in the lemon juice and zest (and lemon extract, if using).

Add in about half the flour mixture and VERY GENTLY mix in. It’s okay if there’s still flour unincorporated. You don’t want to over mix cupcakes or they’ll be tough. You can use your electric mixer, but keep it at the lowest speed and beat for just a few seconds.

Add in the milk and vanilla, and VERY GENTLY mix in.

Add in the rest of the flour and (you guessed it) VERY GENTLY mix in.

Preheat oven to 375º Fahrenheit.

Fill muffin cup liners 1/2 to 2/3 full with batter. Put a little water into the empty cups so they don’t scorch.

Bake for 13-16 minutes. DON’T OPEN OVEN DOOR BEFORE 13 MINUTES! Test for doneness by lightly pressing center with your finger. If it springs back, it’s done. Do this fast – you don’t want the oven to cool from the open door.

When done, take pan from oven and let sit for 1 minute before carefully removing cupcakes to a wire rack to cool completely before frosting.

VANILLA BUTTERCREAM FROSTING – makes 2 cups, enough for above recipe plus extra

• 1/2 cup salted butter, softened
• 4 cups confectioners sugar (I never sift, but you can, if you want)
• 1/2 tsp salt
• 2 tsp vanilla extract
• 5-6 T milk (I used nonfat)

Put the butter out to soften when you start the cupcakes (or earlier, if you can remember). Cut it in small pieces to soften quicker.

Cream together the butter and sugar at medium high speed of an electric mixer. Add in the salt and 2 T milk, and beat at medium high. Continue to add milk one tablespoon at a time, beating well with each addition, until you get the consistency you want. If you add too much milk, the frosting will be too thin, especially if you’re piping it. If this happens, just add more confectioners sugar. If it gets too thick, add more milk.

Spoon frosting into a large pastry bag with a large star tip. Begin on the outside, squeezing the bag evenly as you circle the top until you get to the center. Give one final squeeze and cease pressure as you lift away the pastry bag.

NOTE: I decorated the cupcakes with yellow sprinkles and a lemon coated almond.

You can freeze leftover frosting. It’s always nice to have some extra on hand.

Be sure to check out my blog, VEGETARIAN COOKING FOR CARNIVORES BLOG!