May 26, 2011 01:29:47
Posted By Erin Bolger
This recipe was inspired by the unfortunate shenanigans of Arnold Schwarzenegger. In times like these one can only say zip it up buttercup. Actually I could have said a lot worse but I wanted to keep it clean! Somebody has to! Enjoy this yummy vanilla butter cupcake with a hint of lemon and a lovely buttercream icing to top it off!
1 cup butter, softened (I used unsalted)
2 cups granulated sugar
3 eggs (I used large)
2 tsp. clear vanilla
2 tbsp fresh lemon juice
zest from 1 lemon
½ cup greek yogurt (I used President’s Choice greek yogurt)
2 cups all-purpose flour
1/3 cup cake flour
1 tsp. salt
½ tsp. baking powder
1 ½ tsp. baking soda
1 cup milk (I used 1%)
Preheat the oven to 350 degrees. Line 2 cupcake tins (makes 22-24 cupcakes)
Mix together the butter and sugar until light & fluffy.
Add the eggs one at a time mixing in between. Add the vanilla, lemon juice and zest; mix. Add the yogurt and mix until combined. Set aside.
In a separate bowl whisk or sift together the flour, cake flour, salt, baking powder and baking soda. Add the dry mixture and milk to the butter mixture. Alternating between the dry mixture and milk; stir well.
Fill the cupcake tins about 2/3 full. Bake in the preheated oven for 22-24 minutes until lightly golden brown and when a toothpick inserted in the centre comes out with only a couple crumbs attached. Let cool on cooling racks
BUTTER CREAM ICING
1 cup butter, softened
5 tbsp. light cream
1 tsp. clear vanilla
5 cups app. icing sugar (confectioners sugar)
In a medium sized bowl using you hand mixer; mix together the butter and vanilla. Add a tbsp of the cream; mix. Add a cup of the icing sugar; mix. Continue alternating the consistency should be light and creamy.
Ice & decorate cupcakes … Enjoy!