Lemon Cupcakes with Chocolate Icing
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Lemon Cupcakes with Chocolate Icing
Photography by Jodi Pudge
- Preparation time: 15 minutes
- Cook time : 20 minutes
- Total time : PT35M
This recipe makes 12 cupcakes servings
Nutritional Info |
|
|---|---|
| Per cupcake: about | - |
| cal | 351351 cal |
| pro | 4 g4g pro |
| total fat | 20 g20g total fat |
| sat. fat | 12 g12g sat. fat |
| carb | 42 g42g carb |
| fibre | 1 g1g fibre |
| chol | 103 mg103mg chol |
| sodium | 79 mg79mg sodium |
| potassium | 60 mg60mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1111 iron |
| vit A | 1616 vit A |
| vit C | 33 vit C |
| folate | 1414 folate |
A lovely spring dessert, these easy lemon cupcakes are made extra tempting with a buttery, chocolate frosting.
Ingredients
- 1 cup granulated sugar 1 cup granulated sugar
- 4 tsp grated lemon rind 4 tsp grated lemon rind
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 4 eggs 4 eggs
- 2 tbsp lemon juice 2 tbsp lemon juice
- 3/4 cup sifted cake-and-pastry flour 3/4 cup sifted cake-and-pastry flour
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1 pinch salt 1 pinch salt
- 1/2 cup milk 1/2 cup milk
- Chocolate Icing:
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 1-1/4 cups icing sugar 1-1/4 cups icing sugar
- 1 pinch salt 1 pinch salt
- 2 oz unsweetened chocolate , melted and cooled2 oz unsweetened chocolate, melted and cooled
- 2 tsp hot water 2 tsp hot water
Preparation
In small bowl and using fingers, rub sugar with lemon rind until fragrant.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup (50 mL) at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.
In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and sa< sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks; let cool completely.
Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup (50 mL) at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.
In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and sa< sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks; let cool completely.
Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.
Source : Canadian Living Magazine: April 2010
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