With an excuse of having to clean up my refrigerator before moving, I'm on a baking binge again. This time it's lemon cupcakes since I have lemons, buttermilk, a lot of butter, a lot of sugar and creamcheese in my stock. Ji also requested them.
I'm adapting this Lemon Ginger Cake that I made a while ago
- leaving out ginger part of the cake. I remember that the frosting was soooooooooo goooooooooooood.
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger powder (can't help it - I wasn't gonna put any ginger but maybe the batter needs a little kick)
3/4 stick butter
1 cup sugar
1 1/8 cups buttermilk
Lemon zest and lemon juice from 3 lemons (half for the cake and half for frosting)
1 stick butter
1 package creamcheese
2 cups confectiner sugar
And half of the lemon things from above
Preheat oven to 350 degrees. Line muffin pan with liners.
Combine flour, baking powder, baking soda, salt and ginger powder. With electric mixer, cream butter and sugar together. Add eggs one at a time. Beat until light and fluffy. Add half lemon zest and juice. Alternately stir in dry ingredients and buttermilk. Stir until well combined.
Scoop the batter into lined muffin pan - fill up about half or 3/4 of the space so that we don't get muffin tops. Bake for 20 to 22 minutes. Cool completely.
Beat all the ingredients for frosting together until creamy. Frost the cake.
Make 16 cupcakes.
Goddammit. I have to stop this vigorous "quality control" shit. But what do I do? I need to see how the frosting comes out. And then I can't stop quality controlling it..... aaarrrrrgggggghhhhhhhhhhhh
Haven't tasted the cake yet. Hopefully it's not too dry. I think I was a little heavy handed with baking soda...