Lemon Cupcakes
with Candied Lemon Peel
THE RECIPE
INGREDIENTS:
- For cupcakes:
- 8 tbsp Butter
- Lemons (2)
- 1 cup Granulated sugar
- 2 1/2 cups Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 8 oz Buttermilk
- For syrup
- 1/2 cup Granulated sugar
- For frosting:
- 12 tbsp Butter
- 2 1/2 cups Confectioner’s sugar
- Provided:
- Cupcake cups (18)
- Piping bag
- Toothpicks
- From your pantry:
- 2 Eggs
ABOUT RECIPE:
With three layers of lemon, these cupcakes burst with bright citrus flavor. Lemon cake is soaked in lemon syrup, topped with lemon frosting, and garnished with a candied lemon peel.
BAKING ADVICE:
No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer- safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
You'll use fresh lemon juice three times in this recipe. Keep your eyes peeled on when to include it.
YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take out 2 eggs from your refrigerator. Let both sets of butters come to room temperature. Grate the rind of 1 entire lemon over a small bowl. Reserve 1 tablespoon of it for step 5. Then, juice the same lemon over another small bowl and discard any seeds. Slice the other lemon crosswise into 6 even rounds. Quarter each slice.
STEP 2
Reserve 2 tablespoons of lemon juice (you will use it in steps 3 and 5). Add remaining juice to a small saucepan, along with sugar (for syrup) and 1/2 cup of water. Add lemon slices. Bring to a boil, then simmer for 30 minutes. When done, use a slotted spoon to transfer lemon slices to a waxed-paper-lined surface to cool and harden. Reserve syrup.
STEP 3
While the syrup simmers, sift the flour, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, using an electric mixer, cream the butter (for cupcakes) and sugar (for cupcakes) until light and fluffy. Add eggs one at a time. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, stir in half of reserved lemon juice, lemon rind, and mix until *just* incorporated.
STEP 4
Line up 18 cupcake cups on a baking sheet. Fill the cupcake cups 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack. Poke holes in tops of warm cakes using a toothpick. Spoon about 1 tablespoon of lemon syrup onto each cake, letting it seep in (you may have some leftover syrup). Let cupcakes cool completely. (Frosting will melt if cupcakes are not cool!)
STEP 5
Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat butter (for frosting) in a medium bowl until it starts to look pale, then slowly add the confectioner’s sugar and beat for 2 to 3 minutes. Add the last reserved lemon juice and lemon rind and mix until smooth.
STEP 6
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top each with a candied lemon peel.
