FOOD + ENTERTAINING
To make the cupcakes :
Preheat oven to 375 degrees . Line the cupcake tin with papers .
Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow in color .
Sift the flour , baking soda , baking powder , and salt into a large bowl then whisk together and set aside .
Add the eggs , milk , melted butter , lemon juice , sour cream , and sugar to a medium bowl and whisk together . Everything should be room temperature , but if things clump up after mixing then just microwave the bowl for 30 seconds and mix again .
Add the wet mixture to the dry mixture and mix until just combined . Fill cupcake papers about ¾ the way up . Bake for 5 minutes at 375 degrees then reduce temperature to 350 degrees and bake another 10 to 12 minutes , or until springy to the touch . Allow to cool before frosting .
To make the buttercream :
Cream the butter , salt , and zest for a few minutes , then sift in the powdered sugar one cup at a time , mixing after each addition .
Scrape down the bowl , then add the lemon juice while mixing on low . Scrape down once more and mix until smooth .
Transfer buttercream to a piping bag and decorate the cooled cupcakes .
NOTES :
If your frosting is runny , add more powdered sugar one a cup at a time until the frosting thickens .
Give your frosting a mix before using for best results .
Always use fresh lemon juice . Bottled really will not taste the same .
You can substitute whole milk yogurt for the sour cream , if desired .
If you ’ re using lemon zest for garnish , then add just before serving . It will dry out fairly quickly .
SUMMER 2021 67