Wednesday, January 11, 2012

Baking with Friends

When I see my friends from home during breaks one of our most important tasks is to bake new cupcakes.  Two of my dear friends and I absolutely can't stay out of the kitchen when we are together.  They are a big part of the reason why my cupcake obsession exists.  We always end up making more than one type of cupcake, so this time we went for lemon and chocolate toffee!

Light Lemon Cupcakes
Adapted From Gourmet
Makes about 2 dozen

1 cup canola oil
2 cups white flour
1/2 cup cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla
1 tablespoon finely grated lemon zest
2 cups granulated sugar
4 large eggs

Preheat oven to 350° and line cupcake pans.

Whisk together flours, salt, and baking powder.  Stir together milk, canola oil, vanilla, and zest in another bowl.  Beat together sugar and eggs in a large bowl with an electric mixer until just combined.  Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture.  Bake in muffin pans for 16-20 minutes.

Lemon Cream Cheese Frosting
Adapted From Gourmet
Makes enough to frost 1 dozen cupcakes

2 cups confectioners sugar
8 ounces cream cheese
2 tablespoons butter
1/2 teaspoon vanilla
1 teaspoon lemon zest
2 teaspoons fresh lemon juice

Beat cream cheese and butter until fluffy.  Add sugar 1/2 cup at a time, beating well after each addition.  Add vanilla, lemon zest, and lemon juice and beat until well combined.  Refrigerate frosting for at least 30 minutes before frosting.

The recipe for the chocolate toffee came from Lighter and Local.  The cupcakes were quite good!  The frosting recipe calls for a ton of butter, but don't be afraid to add it all!  I didn't add it all and my frosting was a bit too thick and hard to pipe.

Happy Baking!

1 comment:

  1. Any recommendations for the lemon frosting that is too runny? I'd like to have the frosting keep some shape on the cupcakes.