I just wanted to share this recipe.
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (3 sticks) butter, at room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
zest of one lemon, plus juice of half a lemon
1 cup buttermilk
3 cups confectioners sugar
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon saltINSTRUCTIONS:
1. Preheat oven to 350 degrees. Line two cupcake pans with decorative liners (or butter and flour tins if preferred).
2. Sift together flour, baking powder, baking soda, and salt; set aside.
3. Add the butter and sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on medium speed, mix until the butter and sugars are blended and smooth, about two minutes; scrape down the sides of the bowl with a spatula. With the mixer running on slow speed, add the eggs one at a time, mixing until each is just combined. Add vanilla, lemon zest and juice, stirring until just incorporated.
4. Add the flour mixture and buttermilk in three rounds, alternating ingredients.
Icing and decorating the cupcakes:
1. Sift the confectioners sugar into a bowl and set aside. Add the butter and cream cheese to the bowl of a mixer fitted with the paddle attachment until smooth. Add the confectioner’s sugar one cup at a time, scraping down bowl with a spatula between additions. Mix on medium speed until light and fluffy; add vanilla and salt and blend until thoroughly combined.
2. Using a knife or small spatula, spread a layer of frosting on each cupcake. (You can use a decorating bag and pipe the frosting on if you prefer, but the cream cheese frosting is rich; a thin layer is plenty.) Sprinkle a small amount of colored sugar, sprinkles, or decorative topping of your choice over the icing; allow to sit so that the frosting hardens a bit. Serve within 24 hours.
(The cupcakes themselves can last up to three days in an airtight container, but the cupcakes shouldn’t be frosted or decorated until you’re ready to serve. Frosting can also keep in the refrigerator for up to one week in a sealed container.)
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From: Ms. Vintage Makeup
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