Hi there! I'm alive! The race was AMAZING. I'm rounding up some photos and working on my post....you'll be hearing all the messy details soon! But for now....here's what I did all day yesterday.....ate cupcakes!!
Robby wanted something "lemony" for Father's Day....so this is what we did.
Lemon Cupcakes with Lemony Coconut Creamcheese Frosting
cake and frosting recipe from my baking addiction
I am really not a lemon cupcake kind of girl. I want chocolate. On chocolate. Dipped in chocolate. But these were sooooooo good. They are so light and fluffy and perfect.....you won't be able to stop eating them. I followed the recipe exactly, except halved it (thank goodness, or I would have eaten a WHOLE batch), and I added the coconut on top.
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.
Cream Cheese Frosting*:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
*because I also added the coconut on top, I didn't use even close to this much frosting. I would 1/2 this recipe, even for the full batch if you are going to add coconut too.
Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.
Top with sweetened shredded coconut.