I know I haven't posted any new recipes in a while. My computer's been broken, and my Android broke as well. I lost all my pictures. I had 2 New recipes I wanted to post, but the pictures were on my old phone. I recently bought a tablet, so that's how I am able to type this post.
However, if any of you have any suggestions or recipes you've made that you deem worthy to share, feel free to message me so I can share them with the world. Let's make this interesting.
Much Love,
Cait
Me
Friday, September 19, 2014
Thursday, December 5, 2013
Not A Pie Lime Meringue Cupcake
The recipe:
For the batter:
1/2 c. softened unsalted butter (1 stick)
1 c. sugar
2 eggs
zest of 3 limes and juice of 2 1/2
2 tsp vanilla extract
1 1/2 c. flour
1/2 tsp baking powder
2/3 c. cold milk
For the meringue:
3 egg whites
1 1/2 Tbsp sugar
1/2 tsp cream of tartar
Makes 12 cupcakes.
Preheat your oven to 350. In a large bowl, cream the butter and sugar at medium speed. Add eggs one at a time, beating after each addition. When eggs are thoroughly mixed with the butter and sugar, beat in the vanilla.
In a separate bowl, combine the dry ingredients and add to the butter mixture, a little at a time. Mix on medium speed. When the mixture is well-incorporated, add the milk, lime zest, and juice to the mixing bowl and mix until it is fully incorporated.
Line 12 muffin cups with paper liners and evenly distribute the batter amongst the 12 muffin cups. Bake 18-24 minutes. Poke small hole into the center of one of the cupcakes. If the toothpick comes out clean, the cupcakes are done. Take them out of the pan and set on a wire rack to cool.
While those are cooling, make the meringue. If you haven't separated eggs before, have no fear; it is pretty easy, even for a rookie baker. Here is a video tutorial if you are a visual learner:
https://www.youtube.com/watch?v=_0FXHwIRTC8&noredirect=1
Okay. You now have your egg whites. Add the sugar and cream of tartar to the whites, and beat on medium speed until stiff peaks form. To check for stiff peaks, simply turn the beaters upside down. If the whites stay in place at the end of the beaters, congratulations. Gently scoop the meringue with a large spoon and top each cupcake with some meringue. Place the tray in the middle rack of the oven, and set your broiler on the low setting in order to lightly brown the meringue. This will take 1 or two minutes. Carefully monitor these babies because there is nothing worse than burnt meringue. Ick!
Bon appétit!
For the batter:
1/2 c. softened unsalted butter (1 stick)
1 c. sugar
2 eggs
zest of 3 limes and juice of 2 1/2
2 tsp vanilla extract
1 1/2 c. flour
1/2 tsp baking powder
2/3 c. cold milk
For the meringue:
3 egg whites
1 1/2 Tbsp sugar
1/2 tsp cream of tartar
Makes 12 cupcakes.
Preheat your oven to 350. In a large bowl, cream the butter and sugar at medium speed. Add eggs one at a time, beating after each addition. When eggs are thoroughly mixed with the butter and sugar, beat in the vanilla.
In a separate bowl, combine the dry ingredients and add to the butter mixture, a little at a time. Mix on medium speed. When the mixture is well-incorporated, add the milk, lime zest, and juice to the mixing bowl and mix until it is fully incorporated.
Line 12 muffin cups with paper liners and evenly distribute the batter amongst the 12 muffin cups. Bake 18-24 minutes. Poke small hole into the center of one of the cupcakes. If the toothpick comes out clean, the cupcakes are done. Take them out of the pan and set on a wire rack to cool.
While those are cooling, make the meringue. If you haven't separated eggs before, have no fear; it is pretty easy, even for a rookie baker. Here is a video tutorial if you are a visual learner:
https://www.youtube.com/watch?v=_0FXHwIRTC8&noredirect=1
Okay. You now have your egg whites. Add the sugar and cream of tartar to the whites, and beat on medium speed until stiff peaks form. To check for stiff peaks, simply turn the beaters upside down. If the whites stay in place at the end of the beaters, congratulations. Gently scoop the meringue with a large spoon and top each cupcake with some meringue. Place the tray in the middle rack of the oven, and set your broiler on the low setting in order to lightly brown the meringue. This will take 1 or two minutes. Carefully monitor these babies because there is nothing worse than burnt meringue. Ick!
Bon appétit!
Tuesday, February 5, 2013
New Cupake Ideas?
Hey, y'all. I wanted to spice things up a bit on here, so I would like to know...
Are there any flavor suggestions you may have in the world of cupcakes? If so, feel free to add them in the comment section of this post!
One more thing...be sure to include what flavor of frosting you think would pair well with the suggested cake flavor. I will decide which flavor pairings are my favorite and bake them off. The best tasting one will be posted right here on my blog, as well as on Tumblr, Pinterest, and Twitter, so be sure to check back here within a few weeks to see which one I deemed the best!
Thank you, and Bon appetit!
-Caitlin
Are there any flavor suggestions you may have in the world of cupcakes? If so, feel free to add them in the comment section of this post!
One more thing...be sure to include what flavor of frosting you think would pair well with the suggested cake flavor. I will decide which flavor pairings are my favorite and bake them off. The best tasting one will be posted right here on my blog, as well as on Tumblr, Pinterest, and Twitter, so be sure to check back here within a few weeks to see which one I deemed the best!
Thank you, and Bon appetit!
-Caitlin
Thursday, January 17, 2013
Mushroom Risotto
So....one of my absolute favorite dishes in this world is risotto. Being half-Italian, it would be a sin for me not to love it. When it's cold outside, and you want something that'll stick to your ribs and make you feel good all over, risotto isn't a bad way to go. Cooked slowly over the stovetop for an hour, the flavors really develop, and the aroma is bold enough to make the whole house smell wonderful.
One day while scrolling through recipes on Pinterest, I came across a recipe for asparagus risotto and decided to make it. I've had so many people re-pin the recipe to their Pinterest profile that I figured this dish would not disappoint me. Ok, so in case you're confused about why I'm talking about asparagus risotto when the title of the recipe is clearly "Mushroom Risotto," I will gladly clear up any confusion you may have. The night I wanted to make it, I went to the grocery to gather the ingredients, only to find that there was no fresh asparagus in the whole store. So, I improvised and bought mushrooms instead. I was not going to let the lack of fresh asparagus inhibit me at all.
I'm actually glad that the store was out of fresh asparagus that day because I was so pleasantly pleased with the way the risotto came out. I couldn't have asked for anything more delicious.
The fresh mushrooms contributed such an earthy flavor to the stewed rice dish, and the rice has a wonderful nutty quality to it from being lightly toasted in the pot before adding the chicken stock. Towards the end of the cooking process, I folded in some grated parmesan cheese, which added a salty, nutty bite that made the dish simply divine. This dish doesn't even need any salt because of the cheese. This risotto dish is simply perfection. Would you like to know how to make it? Ok. I thought you would. Here goes:
4 cups chicken stock
1 cup Arborio rice
1-8 oz. package of Baby Portabella (Cremini) mushrooms, chopped
Extra virgin olive oil
grated Parmesan cheese to taste
Heat chicken stock in a medium saucepan over medium-low heat. Bring it to a simmer.
Meanwhile, in another pot on medium heat, pour just enough olive oil to coat the bottom of the pan. Add the rice and stir often for 2-3 minutes or until it is light golden brown in color. Add 1/2 cup chicken stock and stir until the most of the liquid is absorbed, adding more stock in 1/2 cup increments.(Don't add more stock until the previous 1/2 cup is mostly absorbed into the rice.) Stir often to prevent the rice from sticking to the bottom of the pan and so that the stock is evenly absorbed into the rice.Add the chopped mushrooms 5 minutes before the risotto is finished cooking. Continue cooking and stirring the rice until the rice is tender but still firm to the bite and most of the liquid is absorbed.
Remove from heat and gently stir in the Parmesan cheese. Serve immediately. Enjoy!
*Note: You may need a little more or less of the chicken stock. Just keep an eye on it.
One day while scrolling through recipes on Pinterest, I came across a recipe for asparagus risotto and decided to make it. I've had so many people re-pin the recipe to their Pinterest profile that I figured this dish would not disappoint me. Ok, so in case you're confused about why I'm talking about asparagus risotto when the title of the recipe is clearly "Mushroom Risotto," I will gladly clear up any confusion you may have. The night I wanted to make it, I went to the grocery to gather the ingredients, only to find that there was no fresh asparagus in the whole store. So, I improvised and bought mushrooms instead. I was not going to let the lack of fresh asparagus inhibit me at all.
I'm actually glad that the store was out of fresh asparagus that day because I was so pleasantly pleased with the way the risotto came out. I couldn't have asked for anything more delicious.
The fresh mushrooms contributed such an earthy flavor to the stewed rice dish, and the rice has a wonderful nutty quality to it from being lightly toasted in the pot before adding the chicken stock. Towards the end of the cooking process, I folded in some grated parmesan cheese, which added a salty, nutty bite that made the dish simply divine. This dish doesn't even need any salt because of the cheese. This risotto dish is simply perfection. Would you like to know how to make it? Ok. I thought you would. Here goes:
4 cups chicken stock
1 cup Arborio rice
1-8 oz. package of Baby Portabella (Cremini) mushrooms, chopped
Extra virgin olive oil
grated Parmesan cheese to taste
Heat chicken stock in a medium saucepan over medium-low heat. Bring it to a simmer.
Meanwhile, in another pot on medium heat, pour just enough olive oil to coat the bottom of the pan. Add the rice and stir often for 2-3 minutes or until it is light golden brown in color. Add 1/2 cup chicken stock and stir until the most of the liquid is absorbed, adding more stock in 1/2 cup increments.(Don't add more stock until the previous 1/2 cup is mostly absorbed into the rice.) Stir often to prevent the rice from sticking to the bottom of the pan and so that the stock is evenly absorbed into the rice.Add the chopped mushrooms 5 minutes before the risotto is finished cooking. Continue cooking and stirring the rice until the rice is tender but still firm to the bite and most of the liquid is absorbed.
Remove from heat and gently stir in the Parmesan cheese. Serve immediately. Enjoy!
*Note: You may need a little more or less of the chicken stock. Just keep an eye on it.
Tomato and Mozzarella Tart
Hello, my followers (whoever you are). Sorry it's been a while since my last post. I've just been crazy busy. But I never forgot about my blog. (It's that dear to my heart.) So, with that being said, here is my latest delicious culinary creation. I made this savory tart a couple weeks ago. I know, I know--it took me a while to publish the recipe and picture of it. I'm bad. Sorry, guys :(
In my kitchen at home, I had several vine ripe tomatoes that looked so beautiful. I just couldn't not make something scrumptious without them. I also had a pie crust in the refrigerator, and I was not in the mood for something sweet, so I thought to myself, "Caitlin, why not make a savory pie or tart or something with those ingredients?" I was inspired by a tomato and mozzarella sandwich that one of my dearest friends makes from time to time, so I just went with it. Oh, Liz, you are such an inspiration and beautiful person. I love you.
This savory tart is the yummiest thing ever if you are hungry but do not want to be weighed down. As it cooks in the oven, the cheese bubbles and turns a light golden brown color in some areas, and the tomato slices become nice and soft, and the heat from the oven makes them simply delectable and tender. If you've ever had a Margherita pizza, you can probably imagine what I'm talking about. The tomato flavor just pops in your mouth, sending your taste buds on the scenic route to flavor town. The crust is buttery and pairs well with the tomato and mozzarella. I also brush the crust with herb-infused olive oil, adding another dimension of flavor. It's a pretty easy dish to make as well. I hope you all try to make this tart. Feel free to put your own creative spin on it, too. I know you won't regret it!
Ok, that's enough teasing for one day. Here's the recipe:
2 large vine-ripe tomatoes
1-8 oz. package of sliced mozzarella
1/4 cup extra virgin olive oil, and some set aside to drizzle on top
1 refrigerated pie crust ( I used Pillsbury. Just unroll and conform it to the pie pan)
1 T Italian herb seasoning
Cavender's Greek seasoning
salt and pepper to taste
Nonstick cooking spray
Pastry brush
Preheat oven to 375 F.
Pour olive oil into a small saucepan over low heat. Add the Italian herb seasoning and let it sit for a couple of minutes so that the herbs infuse into the olive oil. Spray the pan with nonstick spray.
Unroll the pie crust onto the pie pan and with the pastry brush, brush the crust with the herb olive oil. Set aside.
With a serrated-edge knife, core of the tomatoes. Don't cut all the way through to the bottom of the tomatoes, though. You just want the inner core taken out. Just use your knife and circle around the stem of the tomato with it, then go just a tad bit deep into it (about half an inch) so as to remove some of the seeds and core. Next, cut crosswise into thin slices.
Line the bottom of the tart shell with the mozzarella slices. On top of the cheese, arrange the tomato slices in a ring around the edge of the crust, overlapping each slice a little bit. Arrange the slices into another ring in the very center of the crust. Sprinkle with salt, black pepper, and Greek seasoning and drizzle a little olive oil on top. Place in the preheated oven and bake for 35-40 minutes, until the crust is golden brown and the cheese has started to brown in spots.
Cool on a rack for at least 5 minutes before slicing so that the tart can set up nicely.
Bon appetit!
Here's a visual:
In my kitchen at home, I had several vine ripe tomatoes that looked so beautiful. I just couldn't not make something scrumptious without them. I also had a pie crust in the refrigerator, and I was not in the mood for something sweet, so I thought to myself, "Caitlin, why not make a savory pie or tart or something with those ingredients?" I was inspired by a tomato and mozzarella sandwich that one of my dearest friends makes from time to time, so I just went with it. Oh, Liz, you are such an inspiration and beautiful person. I love you.
This savory tart is the yummiest thing ever if you are hungry but do not want to be weighed down. As it cooks in the oven, the cheese bubbles and turns a light golden brown color in some areas, and the tomato slices become nice and soft, and the heat from the oven makes them simply delectable and tender. If you've ever had a Margherita pizza, you can probably imagine what I'm talking about. The tomato flavor just pops in your mouth, sending your taste buds on the scenic route to flavor town. The crust is buttery and pairs well with the tomato and mozzarella. I also brush the crust with herb-infused olive oil, adding another dimension of flavor. It's a pretty easy dish to make as well. I hope you all try to make this tart. Feel free to put your own creative spin on it, too. I know you won't regret it!
Ok, that's enough teasing for one day. Here's the recipe:
2 large vine-ripe tomatoes
1-8 oz. package of sliced mozzarella
1/4 cup extra virgin olive oil, and some set aside to drizzle on top
1 refrigerated pie crust ( I used Pillsbury. Just unroll and conform it to the pie pan)
1 T Italian herb seasoning
Cavender's Greek seasoning
salt and pepper to taste
Nonstick cooking spray
Pastry brush
Preheat oven to 375 F.
Pour olive oil into a small saucepan over low heat. Add the Italian herb seasoning and let it sit for a couple of minutes so that the herbs infuse into the olive oil. Spray the pan with nonstick spray.
Unroll the pie crust onto the pie pan and with the pastry brush, brush the crust with the herb olive oil. Set aside.
With a serrated-edge knife, core of the tomatoes. Don't cut all the way through to the bottom of the tomatoes, though. You just want the inner core taken out. Just use your knife and circle around the stem of the tomato with it, then go just a tad bit deep into it (about half an inch) so as to remove some of the seeds and core. Next, cut crosswise into thin slices.
Line the bottom of the tart shell with the mozzarella slices. On top of the cheese, arrange the tomato slices in a ring around the edge of the crust, overlapping each slice a little bit. Arrange the slices into another ring in the very center of the crust. Sprinkle with salt, black pepper, and Greek seasoning and drizzle a little olive oil on top. Place in the preheated oven and bake for 35-40 minutes, until the crust is golden brown and the cheese has started to brown in spots.
Cool on a rack for at least 5 minutes before slicing so that the tart can set up nicely.
Bon appetit!
Here's a visual:
Sunday, September 2, 2012
Chewy Molasses Squares
One of my absolute favorite things in this world is molasses. When I eat pancakes at home, I don't deal with that imitation stuff. I go for Steen's sugar cane syrup. It's pretty much molasses. I will always be partial to molasses' deep, rich flavor and health benefits. It is full of iron, so it is a great alternative to regular table sugar. Plus, I have a huge sweet tooth, so why not have my cake and eat it too? I do have to admit--I did not create this recipe on my own. I found it on pinterest. But, I am writing about it in my blog so that anyone who is following my blog can see from another person's point of view just how easy these little babies are to make. This recipe was originally from Martha Stewart's website, but I know that for a lot of people, her recipes can be somewhat intimidating to make, or people may think they can't create something delicious like Martha can. I don't know.Maybe it's her perfectionist ways that intimidate y'all? I'm not quite sure. Anyway, I have taken it upon myself to be the one to bring you this recipe again in the hopes that you all will try it and see for yourselves just how easy and foolproof this recipe really is.
As the name suggests, these confections are chewy. They're not the sticky kind of chewy, though. Rather, they have a bite, so it's not like you're eating regular cake. Think of chewy fudge brownies, but without the fudge. Tossed into confectioner's (powdered) sugar, they are just the most delicious morsels to eat. I was in heaven when I first made these, and I'm sure you will love them too! They're especially fun to eat with a few good friends. Okay, so without further adieu, here is the fabulous recipe:
Nonstick cooking spray (I used canola oil spray since it imparts a neutral flavor)
1 and 3/4 c. All purpose flour
1/4 tsp. baking soda
1/4 tsp. coarse salt
1/3 c. unsalted butter, room temperature (Since 1 stick is half a cup and equals 8 Tablespoons, 2 sticks would be 1 cup, a.k.a. 16 Tablespoons. 1/3 of that= 1/3 of 16 Tablespoons=5 and 1/3 Tablespoons.)
3/4 c. sugar
1 c. unsulfured molasses (sometimes spelled unsulphured)
4 large egg whites
1/2 c. confectioner's (powdered) sugar
1) Preheat oven to 350 degrees. Lightly coat 8 in. square baking dish with cooking spray. In a small bowl, whisk together the flour, baking soda, and salt.
2) In a large bowl, beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes.
3) With the mixer on medium speed, add the molasses and egg whites. (You will have to separate the yolk from the whites. To do this, lightly crack the egg and go from one hand to the other, switching the yolk from one half of the shell to the other half. Make sure the yolk stays in the shell. The whites should fall into the bowl when you are making the yolk move from one half of the egg shell to the other half. You may want to separate them into a different bowl if this is your first time separating eggs, just in case some of the yolk falls with the whites. That way, you won't mess up the batter. Don't worry, it's really not that hard, even for a beginner.) Beat until combined and with the least amount of lumps as possible.
4) With the mixer on low, add the flour mixture, 1/3 of the amount at a time, and beat until combined, with minimal lumps.
5) Transfer to baking dish and smooth the top. Bake for 40-45 minutes, or until toothpick or knife inserted comes out clean.
Let cool completely by placing the baking dish on a wire rack. Once cool, invert onto a cutting board and cut into squares. Makes 40-50 squares.
Toss into a bowl of confectioner's sugar to coat. ( I tossed them while they were just a tad bit hot so that the powdered sugar was able to stick better.)
Then consume with a big smile on your face as you realize these little babies are some of the best things ever created.
As the name suggests, these confections are chewy. They're not the sticky kind of chewy, though. Rather, they have a bite, so it's not like you're eating regular cake. Think of chewy fudge brownies, but without the fudge. Tossed into confectioner's (powdered) sugar, they are just the most delicious morsels to eat. I was in heaven when I first made these, and I'm sure you will love them too! They're especially fun to eat with a few good friends. Okay, so without further adieu, here is the fabulous recipe:
Nonstick cooking spray (I used canola oil spray since it imparts a neutral flavor)
1 and 3/4 c. All purpose flour
1/4 tsp. baking soda
1/4 tsp. coarse salt
1/3 c. unsalted butter, room temperature (Since 1 stick is half a cup and equals 8 Tablespoons, 2 sticks would be 1 cup, a.k.a. 16 Tablespoons. 1/3 of that= 1/3 of 16 Tablespoons=5 and 1/3 Tablespoons.)
3/4 c. sugar
1 c. unsulfured molasses (sometimes spelled unsulphured)
4 large egg whites
1/2 c. confectioner's (powdered) sugar
1) Preheat oven to 350 degrees. Lightly coat 8 in. square baking dish with cooking spray. In a small bowl, whisk together the flour, baking soda, and salt.
2) In a large bowl, beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes.
3) With the mixer on medium speed, add the molasses and egg whites. (You will have to separate the yolk from the whites. To do this, lightly crack the egg and go from one hand to the other, switching the yolk from one half of the shell to the other half. Make sure the yolk stays in the shell. The whites should fall into the bowl when you are making the yolk move from one half of the egg shell to the other half. You may want to separate them into a different bowl if this is your first time separating eggs, just in case some of the yolk falls with the whites. That way, you won't mess up the batter. Don't worry, it's really not that hard, even for a beginner.) Beat until combined and with the least amount of lumps as possible.
4) With the mixer on low, add the flour mixture, 1/3 of the amount at a time, and beat until combined, with minimal lumps.
5) Transfer to baking dish and smooth the top. Bake for 40-45 minutes, or until toothpick or knife inserted comes out clean.
Let cool completely by placing the baking dish on a wire rack. Once cool, invert onto a cutting board and cut into squares. Makes 40-50 squares.
Toss into a bowl of confectioner's sugar to coat. ( I tossed them while they were just a tad bit hot so that the powdered sugar was able to stick better.)
Then consume with a big smile on your face as you realize these little babies are some of the best things ever created.
Sunday, March 25, 2012
Lemon Cupcakes with Vanilla Buttercream Frosting
I decided to make this particular flavor of goodness because I wanted something different and interesting at the same time. These were really made for my mother for her birthday. She loves lemon, too. So what better reason to make these babies, right? They came out perfect, with the best consistency and texture: Light and fluffy and moist. They are not overwhelming, either. They are somewhat tart because of the zest and juice of the lemons that went into the batter. The frosting gives a fantastic punch of vanilla that complements the lemon flavor of the cake perfectly. So I guess without further adieu, here is the recipe:
Makes 12 cupcakes, with a little frosting remaining
(You will also need paper muffin liners)
For the batter:
1/2 cup softened unsalted butter (1 stick)
1 c. sugar
2 eggs
zest of 3 lemons and juice of 2 1/2 [lemons]
2 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
2/3 c. cold milk ( I used skim but you can use whatever you have)
Preheat oven to 350. In a mixer on medium speed, cream butter and sugar. Add eggs one at a time, beating after each addition. When the eggs are thoroughly mixed with the butter and sugar, mix in the vanilla. In a separate bowl, combine dry ingredients and add to the butter mixture, a little bit at a time. Mix on medium speed as well. When the dry ingredients are well incorporated, add the milk, lemon zest, and the lemon juice to the mixing bowl and mix until well combined. Spoon the batter equally into each paper muffin liner and bake for 18-24 minutes. I baked these for 21 minutes, and they came out perfect. After 21 minutes, poke a small hole into one of the cakes with a toothpick. If it comes out clean, the cupcakes are done. Set the cakes aside to cool.
Now for the buttercream! You will need:
1 tsp. vanilla extract
1/4 c. milk
2 T heavy cream
1/2 c. unsalted butter, softened (1 stick)
2 1/2 c. powdered sugar
In a mixing bowl, mix the butter and heavy cream on medium speed. The heavy cream will help create a whipped consistency in the frosting, since whipped cream made with heavy cream (whipping cream=heavy cream). Next, add in the milk, a little at a time. When it is well incorporated, add in the powdered sugar, a little bit at a time, until the desired thickness. Finally, add in the vanilla, and mix about 30 seconds longer to evenly distribute the vanilla extract in the frosting. When the cupcakes are cool, spoon the frosting into a ziploc bag and cut a small hole in the corner of the bag. Pipe the frosting onto each cupcake, starting at the outer edges and swirling inward. And finally (of course), eat and enjoy your creation!
Makes 12 cupcakes, with a little frosting remaining
(You will also need paper muffin liners)
For the batter:
1/2 cup softened unsalted butter (1 stick)
1 c. sugar
2 eggs
zest of 3 lemons and juice of 2 1/2 [lemons]
2 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
2/3 c. cold milk ( I used skim but you can use whatever you have)
Preheat oven to 350. In a mixer on medium speed, cream butter and sugar. Add eggs one at a time, beating after each addition. When the eggs are thoroughly mixed with the butter and sugar, mix in the vanilla. In a separate bowl, combine dry ingredients and add to the butter mixture, a little bit at a time. Mix on medium speed as well. When the dry ingredients are well incorporated, add the milk, lemon zest, and the lemon juice to the mixing bowl and mix until well combined. Spoon the batter equally into each paper muffin liner and bake for 18-24 minutes. I baked these for 21 minutes, and they came out perfect. After 21 minutes, poke a small hole into one of the cakes with a toothpick. If it comes out clean, the cupcakes are done. Set the cakes aside to cool.
Now for the buttercream! You will need:
1 tsp. vanilla extract
1/4 c. milk
2 T heavy cream
1/2 c. unsalted butter, softened (1 stick)
2 1/2 c. powdered sugar
In a mixing bowl, mix the butter and heavy cream on medium speed. The heavy cream will help create a whipped consistency in the frosting, since whipped cream made with heavy cream (whipping cream=heavy cream). Next, add in the milk, a little at a time. When it is well incorporated, add in the powdered sugar, a little bit at a time, until the desired thickness. Finally, add in the vanilla, and mix about 30 seconds longer to evenly distribute the vanilla extract in the frosting. When the cupcakes are cool, spoon the frosting into a ziploc bag and cut a small hole in the corner of the bag. Pipe the frosting onto each cupcake, starting at the outer edges and swirling inward. And finally (of course), eat and enjoy your creation!
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