Happy Easter Sunday!! When I think of Easter I always think of my family! Growing up we always did our usual rounds. Church, Grandma’s house, Easter Egg hunt and then dinner. I had no idea how fabulous it all was. The tradition of having the same blissful drama, food and company molded me into I am now. And I love it!!
My Grandma always had something lemony at the table for dessert. Hence my love for all things lemony. In the world of Lemon Cupcakes you either love lemon or you don’t. I do!
This recipe I found on The Food Network but altered it a bit to satisfy my Lemon taste buds. I hope you enjoy it as much as I do. Do you have any Holiday cake traditions? Would love to hear.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt {table salt is fine}
- 2 large eggs, room temperature
- 2/3 cup sugar
- 3/4 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
Icing:
- 1 1/3 cups confectioners' sugar, sifted
- 1 1/2 tablespoons finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
Directions
1 drop green food coloring
- 6 large ripe strawberries, hulled
- Green sanding sugar {I like to buy mine from Sur La Table}
- Fresh mint leaves or candied leaves
Equipment: 6-cup jumbo muffin tin
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. {I use my $9.99 Target Silicone Liner}
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
For icing: Mix the confectioners' sugar and Lemon zest in a medium bowl. Add the lemon juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.) Add food color to make a pale pastel green icing.
To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.
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I Love this recipe for many reasons but two of the mains are, I keep almost all the above ingredients in my cupboard at all times {except strawberries}. This is great for me to make for company and truly make it special. But If I don’t have the fresh strawberries I use heavy whipping cream and fill in the middle. It is YUMMY!!
The other reasons is, it reminds me of my sweet childhood. Filled with family, love & always cake!
Happy Easter to you all.
