Earlier this week I decorated homemade lemon cupcakes with Celebration candies from SweetWorks Inc. If you aren’t familiar with SweetWorks, they are a large manufacturer and distributor of well known candies.,
If you haven’t checked out my original post yet then please do so because SweetWorks has sponsored a generous giveaway here at The Joy of Caking and the contest ends tomorrow.
As promised, here is the recipe for the homemade lemon cupcakes I featured in my earlier post.
Preheat oven to 350 degrees.
Line cupcake tins with paper cupcake wrappers. I made 2 dozen mini’s and 9 regular size cupcakes.
1/2 c. butter, softened
1 1/4 c. granulated sugar
2 eggs, room temperature
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sour milk
1 lemon juiced into 1/2 cup; fill the remainder of the 1/2 cup with hot water
lemon zest from 1/2 of a lemon
1 c. plus 2 heaping tbsp. all-purpose flour
Add butter, sugar, and eggs to a large mixing bowl. Mix until creamy. Add remaining ingredients and mix thoroughly and until batter appears fluffy.
Spoon batter to each paper liner; filling each cup about 2/3 full.
Bake mini’s for approximately 10 minutes, and regular sized cupcakes for approximately 16 minutes.
Allow cupcakes to cool completely before removing them from tins. Once cupcakes are completely cool; frost with your favorite icing. I made a vanilla buttercream icing and used a clear vanilla extract to obtain a pure white icing.
I froze these cupcakes and we are having them for Easter dessert. What are you making for your Easter dessert?