Spring is officially
here, and nothing makes me think spring more than lemons! There is something
about this delightfully tart, fragrant, and light citrus that makes me squeal
with delight. It brightens and freshens every. single. thing. it touches. So, I
created a twist on my favorite lemon cupcake recipe that is sure to delight the
taste buds.
 |
| photo by one sweet appetite |
Prep Time: 30 min
Cook Time: 15 min
Yield: 12 Cupcakes
Lemon Cupcake
1 Cup Non Dairy Milk
(Almond, Rice, Soy Milk)
2 Tbsp + 1 tsp
of Lemon Juice
1/3 Cup Oil
1/2 tsp Vanilla
Zest of one Lemon
3/4 Sugar
1 1/3 Cup Flour
3/4 tsp Baking
Soda
1/2 tsp Baking
Powder
2 Tbsp Corn
Starch
1/4 tsp Salt
Cupcakes:
Preheat oven to 350 and
line a cupcake tin with cupcake liners. In a liquid measuring cup, pour
in the non-dairy milk and 1 tsp of lemon juice and set aside. In the
bowl of a mixer, pour in oil, vanilla, lemon juice, lemon zest, and sugar.
Mix together with the paddle attachment. Add in the dry ingredients, turn
the mixer on low, and slowly add the milk mixture until it is entirely
incorporated and the batter is smooth. Fill cupcake liners 3/4 of the way full and
bake for 15 minutes or until a toothpick comes out clean. Cool
completely before serving.
Buttercream
Frosting
2 Cups Confectioners Sugar
1/2 Cup Unsalted Butter - softened (to make it vegan use
margarine or vegetable shortening)
1 tsp Vanilla
3-5 Tbsp water
Directions:
In the bowl of a mixer combine the
butter, vanilla, and 2 Tbsp of water and mix together
with the paddle attachment. Add two cups of the sifted confectioners sugar and
stir until combined. Add the remaining sifted sugar and 1 Tbsp of
water. Add water as needed until the texture of the frosting is light,
airy, and has smooth, soft peaks - about 2-5 minutes. Frost cooled cupcakes
and top with the lemon basil syrup and sugared basil leaf, or store the
frosting in an airtight container in the refrigerator covered
for up to 3 days.
Lemon
Basil Syrup
1 1/2 Cups Sugar
1 ½ Cups Water
1 Peel of Lemon Zest (from a vegetable
peeler
1/3 Cup Lemon Juice
6-8 Basil Leaves
Directions:
Place all of the ingredients in a small
saucepan over medium/low heat. Wait for the syrup to come to a simmer, stirring
occasionally. Let the simple syrup stand until completely cool. Drizzle over
frosted cupcakes, or poke holes in the cake and pour over the cupcakes to
infuse the cake with the flavor.
Candied
Basil Leaves
Lemon Basil Simple Syrup (left over from
drizzling)
20-25 Basil Leaves (depending on size –
I like three per cupcake
½ Cup Sugar or Superfine Sugar
Directions:
Carefully dip the basil leaves into the
cooled simple syrup. Place on a cooking rack with wax paper or parchment
underneath. Once the excess has cooled off, but the syrup hasn’t dried, gently
dredge the basil leave in the sugar. Let set and use!
0 Comments