Recipes, re-invented from cooking shows
Classic Lemon Cupcakes
Prep. Time:
Baking Time:
Total Time:
2 hours (including decoration time)
22 mins
2.5 hours
Serves:
makes 24 cupcakes
Tips for Success:
Don't overmix the batter to avoid tough cupcakes
Test one cupcake first to check baking time, as ovens vary
Make decorations ahead since they need time to dry
Work quickly when placing decorations on wet royal icing
Store properly: Decorated cupcakes keep covered at room temperature for 2-3 days
Flavor Variations:
Lemon-Blueberry: Fold ½ cup fresh blueberries into batter
Meyer Lemon: Substitute Meyer lemon juice and zest for regular lemons
Lavender-Lemon: Add 1 teaspoon dried culinary lavender to batter
Storage:
Store decorated cupcakes in an airtight container at room temperature for up to 3 days. Undecorated cupcakes can be frozen for up to 2 months.
Ingredients
FOR THE LEMON CUPCAKES:
1¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, room temperature
1¼ cups (250g) caster sugar
3 large eggs, room temperature
½ cup (120ml) whole milk
¼ cup (60ml) fresh lemon juice
2 tablespoons lemon zest (from about 3 large lemons)
1 teaspoon vanilla extract
FOR THE LEMON SIMPLE SYRUP:
⅓ cup (80ml) fresh lemon juice
3 tablespoons caster sugar
FOR THE ROYAL ICING:
4 cups (480g) powdered sugar, sifted
3 large egg whites, room temperature
2-3 tablespoons fresh lemon juice
½ teaspoon vanilla extract
Yellow gel food coloring (optional)
Pinch of salt
FOR HAND-MADE SUGAR DECORATIONS
7 oz (200g) white fondant or gum paste
Gel food coloring (pink, green, yellow)
Edible glue or corn syrup
Small flower cutters or modeling tools
Cornstarch for dusting
Instructions
MAKE THE CUPCAKES:
Prep: Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl using an electric mixer, cream butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
Add eggs: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract.
Combine wet and dry: In a measuring cup, whisk together milk, lemon juice, and lemon zest. Alternate adding the flour mixture and milk mixture to the butter mixture, beginning and ending with flour. Mix just until combined—don't overmix.
Bake: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops spring back when lightly touched.
MAKE THE LEMON SIMPLE SYRUP:
While cupcakes bake, combine lemon juice and sugar in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Set aside to cool.
SUGAR DECORATIONS:
Color fondant: Divide fondant into portions and tint with gel food coloring to desired shades.
Shape decorations: On a surface dusted with cornstarch, roll out fondant to ⅛-inch thickness. Use cutters or hand-model small flowers, leaves, and decorative elements.
Dry: Place decorations on parchment paper and let dry for 4-24 hours until firm.
MAKE ROYAL ICING:
Whip egg whites: In a large bowl, whip egg whites with an electric mixer until foamy.
Add sugar gradually: Slowly add powdered sugar, one cup at a time, beating on low speed initially, then increasing to medium-high.
Flavor and color: Add lemon juice, vanilla, and salt. Beat for 5-7 minutes until stiff, glossy peaks form. Add food coloring if desired. The icing should hold its shape but still be pipeable.
Adjust consistency: If too thick, add lemon juice 1 teaspoon at a time. If too thin, add more powdered sugar.
ASSEMBLE:
Soak cupcakes: Once cupcakes are completely cool, brush tops lightly with lemon simple syrup.
Ice cupcakes: Using a piping bag or offset spatula, apply royal icing to each cupcake in smooth, even layers.
Decorate: While icing is still wet (within 5-10 minutes), gently place sugar decorations on top. Press lightly to adhere.
Set: Allow icing to set for at least 2 hours before serving.
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