Recipe: Margo Bouanchaud Catering Lemon Cupcakes with Lemon Frosting

LEMON CUPCAKES WITH LEMON FROSTING

8 egg yolks
2 1/2 cups sifted cake flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup unsalted butter, at room temperature
1 1/4 cups sugar
3/4 cup milk
Zest of 1 lemon
Juice of 1/2 lemon
2 tsp. vanilla extract
Lemon Frosting (recipe follows)
Candied lemon peel (optional, for garnish)

Preheat oven to 375 degrees F. Line 12 to 18 muffin cups with paper liners.

Beat egg yolks at high speed with an electric mixer for 4 minutes or until thick and pale yellow. Set aside.

Sift together flour, baking powder and salt. Set aside.

Cream butter and sugar together, beating until fluffy. Add egg yolks, beating well. Add flour mixture to egg yolk and sugar alternately with milk, beginning and ending with flour. Mix after each addition.

Fold in lemon zest, juice and vanilla. Fill cupcake liners 2/3 full.

Bake for 18 to 20 minutes or until a cake tester comes out clean when inserted in center of cupcake. Cool in pan for five minutes, then on rack completely.

Spread Lemon Frosting on cooled cupcakes. Garnish with candied lemon peel, if desired.

LEMON FROSTING

1 cup unsalted butter, softened
1/3 cup lemon juice
2 tsp. lemon zest
8 cups sifted powdered sugar
1 to 2 tbsp. half-and-half (as needed)

Beat butter at medium speed with an electric mixer until creamy.

Stir in lemon juice and zest. Gradually add powdered sugar. Beat at high speed 4 minutes or until spreading consistency. Gradually add half-and-half, if needed.

Makes 12 to 18 cupcakes
Source: Margo Bouanchaud Catering in Baton Rouge Advocate, September 16, 2010