Sunday, January 17, 2010

Meyer Lemon Cupcakes

My next-door-neighbor gave me 4 beautiful Meyer lemons and I wanted to bake something yummy to share with her family as well. I've tried baking a vegan lemon bar in the past and failed miserably so I spent hours looking for the right lemon recipe. Cookies? Cake? Bread? So many choices! I found TONS of great recipes and had a hard time making my selection. Then I had a hard time picking the frosting. Blueberry? Raspberry? Cream Cheese? AHHHHHH!!! I settled for Meyer Lemon Cupcakes with Raspberry Buttercream Frosting. I love that I found an egg-free recipe so I didn't have to worry too much about whether they'd turn out or not.

I thought the cupcake was lemony and delicious.
My first attempt at piping a decorative cupcake frosting. Not bad considering I was in a rush and frosted 2 dozen cupcakes in 2 minutes.
The frosting was good but too sweet for my taste. At least everyone else liked them and they looked pretty, too. :)

Meyer Lemon Cupcakes

Yield: 12 regular or 24 mini cupcakes 
Note: I doubled the recipe because I need 24 cupcakes but they were still pretty small.

  • 1 c soy milk
  • 1 tsp apple cider vinegar
  • 1 1/4 c flour
  • 2 tbs cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c margarine, softened
  • 3/4 c sugar
  • 1 tsp vanilla extract
  • juice of 2 Meyer lemons (or 2 medium regular lemons)
  • 1 tbs Meyer lemon zest (or regular lemon zest)
  1. Preheat oven to 350F. Line muffin pan with cupcake liners.
  2. Whisk soy milk and apple cider vinegar in measuring cup and set aside a few minutes to curdle. 
  3. Whisk flour, cornstarch, baking powder, baking soda and salt in large bowl.
  4. In stand mixer bowl, cream margarine and sugar about 2 minutes. 
  5. Add vanilla, lemon juice and lemon zest.
  6. Alternate mixing in soy milk mixture and dry ingredients. 
  7. Fill cupcake liners 2/3 full and bake for 20-22 minutes until done. Transfer to cooling rack and cool completely before frosting.
Source: The Boastful Baker 


Raspberry Buttercream Frosting

  • butter, 1 stick (I used margarine to firm up the frosting a bit)
  • powdered sugar, 3/4 box
  • 1 tsp vanilla extract
  • 1/4 c milk
  • 3/4 c raspberry preserves
  1. Mix butter and powdered sugar together. 
  2. Add vanilla and milk. 
  3. Add raspberry preserves and mix until combined. 
  4. Pipe or spread onto cupcakes.

No comments:

Post a Comment

Related Posts with Thumbnails