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Glazed Lemon Cupcakes
Order from my nextdoor...30 cupcakes for her birthday party last friday. I got the recipe from Martha Stewart with cream cheese frosting.
Ingredients 
Makes 12
1 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
3 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1 teaspoon salt
1 cup low-fat buttermilk, or plain low-fat yogurt
2 teaspoon vanilla extract
Zest of 11/2 lemon, finely grated, plus juice, plus 4 tablespoons more lemon juice for the glaze
2 cup granulated sugar
4 large eggs
3 cups confectioners' sugar
Makes 12
1 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
3 cups all-purpose flour, plus more for muffin tin
2 teaspoons baking powder
1 teaspoon salt
1 cup low-fat buttermilk, or plain low-fat yogurt
2 teaspoon vanilla extract
Zest of 11/2 lemon, finely grated, plus juice, plus 4 tablespoons more lemon juice for the glaze
2 cup granulated sugar
4 large eggs
3 cups confectioners' sugar
Directions
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
Last minute, I decided to pour some chocolate powder in topping so the taste like tiramisu. ^_^
Happy birthday Coralie and thanks a lot for your order....glad that you were very satisfied...waiting for your next order. Whohooo...!!!
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