Happy Anniversary to Cup of Sugar :: Pinch of Salt. It was 8 years ago today that I launched this little experiment on the internet, originally as a place to collect my own recipes, to improve my photography and to learn a little bit, hands on, about web design and brand development. And of, eat. And to have some fun while I am at it. It’s been quite the ride.
Ingredients
for the cupcakes
1 cup butter, at room temperature
2 cups sugar
3 eggs
2 teaspoons grated lemon zest
1 tablespoon lemon extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
for the frosting
1 1/2 cups (2 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon lemon extract
1/2 teaspoon salt
1/2 cup lemon curd
1/4 cup seedless raspberry jam
2 cups confectioners’ sugar
decorations and/or sprinkles to decorate
Directions
Preheat oven to 350F. Line a muffin pan with liners.
In the mixing bowl of your stand mixer, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and lemon extract; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill cupcake liners 3/4 full and bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
For the frosting: In the work bowl of your stand mixer, fitted with the paddle attachment. With mixer on medium-low speed, mix together butter, lemon extract, curd and jam until well combined. Add in the confectioners’ sugar, a little at a time until you have a light and airy frosting. Decorate cupcakes as you desire, in this case, with sugar daisies and mini-flowers.
