Lemon Buttermilk Cupcakes & Frosting

 

For the cupcakes you will need:

• 2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch salt
• 1 1/2 cup granulated sugar
• 1/2 cup unsalted butter at room temp.
• 4 egg whites - room temp
• 2 tbsp grated lemon zest ( I use a lot but it makes them so good!)
• 1 tsp lemon oil or extract
• 1 cup buttermilk - room tem\p
• 1/4 cup freshly squeezed lemon juice

Then you:

1. Preheat your oven to 350 degrees and line two pans with cupcake liners.
2. In a small bowl, mix together flour, baking powder, baking soda and salt.
3. In a bowl, with an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating until well combined.  Add lemon zest and lemon oil, beating well. Alternately beat in flour mixture and buttermilk, beating until smooth. Add lemon Juice, beating until just smooth.
4. Scoop batter into pan and bake 20-25 minutes or until tops spring back when lightly touched. Cool in pan on rack 10 minutes, then remove from pan and cool completely.

Strawberry Swiss Meringue Buttercream

Ingredients

Makes 5 cups

• 4 large egg whites
• 1 1/4 cups sugar
• 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
• 1 teaspoon pure vanilla extract
• 1/4-1/2 cup strawberry puree ( puree either fresh or frozen and thawed strawberries in a blender)

Directions

1. In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees). I use a candy thermometer and gauge it that way instead of sticking my finger into hot sugar egg whites. 
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry puree with a rubber spatula until frosting is smooth.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!