dessertAmber Gohn

Easter Cupcakes

dessertAmber Gohn
Easter Cupcakes

We have not one but TWO recipes for the cupcakes Amanda made for the Easter show.

 

Apricot cupcakes

  • Preheat Oven to 350 degrees
  • Line a cupcake pan with paper wrappers (makes about 12 cupcakes)

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, at room temperature
  • 2 egg whites
  • 2/3 cup buttermilk
  • add 1/3 cup apricot preserves
  • 1 tbsp. dark rum

Instructions
Mix dry ingredients - flour, baking powder, baking soda, salt - in a medium bowl

In another bowl, beat together sugar and butter until well combined. Add extracts and flavorings to the sugar mixture. Add egg whites, one at a time, and beat until well combined.

To the dry ingredients, alternate adding butter/egg mixture, and buttermilk, beating until smooth. Bake 20 minutes, or until tops seem firm when touched. Cool before decorating, filling, or frosting.

Lemon Cupcakes

  • Preheat Oven to 350 degrees
  • Line a cupcake pan with paper wrappers (makes about 12 cupcakes)

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, at room temperature
  • 2 egg whites
  • 1/3 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1/2 tsp lemon extract
  • zest of 2 lemons

Instructions
Mix dry ingredients - flour, baking powder, baking soda, salt - in a medium bowl

In another bowl, beat together sugar and butter until well combined. Add extracts and flavorings to the sugar mixture. Add egg whites, one at a time, and beat until well combined.

To the dry ingredients, alternate adding butter/egg mixture, and buttermilk, beating until smooth. Bake 20 minutes, or until tops seem firm when touched. Cool before decorating, filling, or frosting.

(You might try other flavor combinations, such as orange juice/zest, or amaretto for almond, or other fruit jams)

Buttercream Frosting

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • pinch of salt
  • confectioner's sugar (2 cups, more as needed)
  • flavorings:
  •   2 tbsp. Rum and 1/4 cup sour cream, for rum-flavor
  •    Or
  •    1/4 cup fresh lemon juice and lemon zest, for lemon flavor
  • Optional: Food coloring

Instructions
Add butter, salt, and liquid flavorings to a bowl, and mix with an electric mixer until blended. Add powdered sugar, in batches, continually blending, until icing reaches a good consistency. Spread and pipe onto your favorite cakes!

Each batch of frosting should be just enough for 12 cupcakes.

Lemon Curd

This is a useful thing to make with the leftover yolks from cupcake batches!

Ingredients

  • 1 tsp cornstarch
  • 1/2 cup sugar
  • 1/2 cup freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 4 egg yolks
  • 6 tbsp. unsalted butter

Instructions
Whisk together sugar and cornstarch in a saucepan. Add lemon zest, juice, and egg yolks. Start over low heat, whisking constantly. When mixture begins to thicken, add butter, one tbsp. at a time. Continue whisking until mixture is thickened (5 minutes). When thick, remove from heat. Chill for at least 1 hour to set.