Tuesday, May 25, 2010

Lemon Butterfly Cupcakes

Like I said in a previous post, the Easter Bunny brought me the cookbook in which I found this recipe (500 Cupcakes). It's nice to know that he knows me so well. Anyway, these are called Lemon Butterfly Cupcakes because one is supposed to cut a thin slice from the top of each cupcake, cut the slice in half, and then position the halves on the frosting so that they look like wings. I was short on time so I skipped this step. Needless to say, they tasted just the same and still looked wonderful. And they were perfect -- very delicate and very yummy. The frosting, which calls for lemon zest, was amazing!

Ingredients for the Cupcakes:
1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract

Ingredients for the Frosting:
1/2 cup (1 stick) sweet butter
2 cups confectioners' sugar, sifted
1 tsp. vanilla extract
1 tbsp. lemon zest


Preheat the oven to 350 degrees F. Place 18 paper baking cups in muffins pans. Combine all ingredients for the cupcakes in a large bowl and beat with an electric mixer until smooth and pale (about 2 to 3 minutes). Spoon the batter into the cups.

Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Prepare the frosting by beating the butter, confectioners' sugar, vanilla, and lemon zest until smooth. Wait until the cupcakes have cooled completely, then frost.

Sweet butter is just unsalted butter.
Fill the baking cups 2/3 of the way full.


verity said...

Those look gorgeous Margaret!

Margaret said...

Thank you, verity!