I gave myself a break this week. I needed it. Started to feel a little under the weather. I needed to de-stress a bit today and what can be better than baking for leisure? I don't really eat cakes much but I love the process of making it. Totally therapeutic :) I had a couple of lovely lemon in the fridge and yes, if not for this sore-throat, I would have made lemonade and then toast to better days :p
Nee'ways, this is really an easy recipe. I kept it rustic yet feminine. With a cup of tea, I think it is quintessentially English...no? ;)
Ingredients for cupcakes:
3 1/2 cups srf flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
2 tsp. vanilla extract
8 oz fresh milk
8 oz cartons dairy sour cream
2 teaspoon finely shredded lemon peel
Preheat the oven to 350 degree F (180 C). Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed.
Add eggs, one at a time, beating well after each addition. Add flour mixture, sour cream and milk alternately to beaten mixture, beating on low speed after each addition just until combined.
Stir in lemon peel.
Spoon about 1/4 cup of the batter into each prepared muffin cup.
Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack before frosting.
50g butter, softened
1c sifted icing-sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
Milk (2 to 3 teaspoons if necessary)
1 teaspoon shredded lemon peel
To Make Lemon Frosting:
In a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel.
Cool cupcakes completely and cool as desired.