Save $1.00 off the purchase of Organic Meadow 4L Milk! Download your print-at-home coupon today. Limit: One coupon per household.
|
CLICK HERE TO DOWNLOAD COUPON |
|
Spring Garden Lemon Vanilla Cupcakes
Inspired by a blooming Spring garden, these fluffy vanilla cupcakes are accented with bright citrus and sweet vanilla bean. Garnished with edible flowers to bring colour and character to any table!
|
Ingredients:
Cupcakes:
Buttercream Frosting:
Assembly:
|
Instructions:
1. Cupcakes: Preheat oven to 350°F. Line standard 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter with sugar until fluffy. Add in eggs one at time, scraping down sides of bowl between each addition. Add in lemon zest and vanilla bean.
2. Add 1/3 of the flour mixture and combine then add half of the milk and gently mix, repeat once more, finishing with the flour mixture, then lastly adding the lemon juice, mixing until smooth and combined.
3. Divide batter evenly among prepared muffin cups, each one being two-thirds of the way full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into center and cupcakes are lightly golden. Let cool.
4. Butter Cream Frosting: Beat butter with powdered sugar for 3 to 5 minutes, or until soft and fluffy. Slowly add in whipping cream, lemon juice, and lemon zest. Beat until frosting is light and fluffy. Fold in small drops of gel food colouring to create pastel shade of green, if desired. Transfer frosting to piping bag fitted with large star tip and pipe evenly onto cooled cupcakes.
5. Assembly: Garnish cupcakes with edible flowers.
Tip: Cupcakes can be refrigerated for up to 1 week in airtight container. Bring to room temperature before enjoying.
|
|
|
|
|