Wednesday, March 24, 2010

Easy Cupcake

It's Mother Nature's form of March Madness in Colorado! Heavy snow fell overnight, leaving more than a foot of heavy snow.  I am glad it was not yesterday, cos i had to make and bring these cupcakes to Renee's school, so that her classmates can have them during recess.   A double-dose of lemon extract and lemon juice-- in the cake and in the buttercream frosting -- gives these cupcakes great lemony taste and just the right amount of sweetness -- and they were more than irresistible. 


2 cups self rising flour or 2 cups bleached all-purpose with 2 tsp baking powder
1 1/4 cup fine granulated sugar
1 teaspoon salt
1/2 cup butter/shortening(very soft but not melted, Crisco is best)
3/4 cup water with 1 tbsp lemon juice(any juice of your choice)
2 large eggs
1/2 tsp lemon extract(pair with the juice of your choice)


1 Set oven to 350 degrees F.

2 In a large bowl, mix together the flour with sugar and salt until combined.

3 Add in the butter/shortening , beat on medium speed of an electric mixer until all the flour/sugar are coated.

4.Add in eggs and lemon extract to the juice and beat lightly.

5.Add liquid and beat until well combined and blended, scraping the bowl constantly. (the batter will be thick, if desired you may add in a few more tablespoons juice).

6. Pour into paper-lined regular size muffin tins filling under just three-quarters full or half full.

7.Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).

8.Immediately remove from pans.

9.Cool completely before frosting.


1/2 cup (1 stick) butter or margarine softened
1/2 tsp lemon extract
2 cups sifted confectioners' sugar (approximately 1/2 lb.)
1  tablespoons milk

Makes: About 1 1/2 cups of icing.


In large bowl, cream butter/shortening with electric mixer.

Add lemon extract..

Gradually add sifted sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 1 tablespoons light corn syrup, water or milk.



MaryMoh said...

Wow....beautiful cupcakes! Love the icing on top. Renee's friends must be so delighted to have them :D

Anonymous said...

Oh your in Colorado hehehe, Don't you just love the Yearly March blizzard we get, only to see the next day its all melting away and by the end of the week you won't even see a trace of the blizzard.

Ube said...

I have strong affinity with lemons especially in pastries and cakes. Thanks for the tip in combining the juice and extract for extra lemony kick. I will definitely give this combo a try come summer in my home brewed iced tea.

Anonymous said...

1/2 cup butter is 1 stick. So how much is that in gms ? 120 or 150 ?

Unknown said...


1/2 cup = 1 stick = 8 tbsp = 4 ozs = 113 gm

shan said...

The best cup cake. I am astonished to have this cake. The method for the preparation of this type of cup cake is slightly strange.

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