Wonderful cupcakes, one of my favorite so far. The French Buttercream didn't work so well for me, the syrup seized up (I think that's the term candy makers use) I forged ahead, hoping for a viable result. It was wonderfully silky and white, but crunchy. I'm sure it wasn't supposed to be.
Cupcakes
3 c AP flour
3 t baking powder
1 1/2 t salt
1 1/2 c butter, room temperature
3 c sugar
1/2 t vanilla
5 eggs, room temperature
zest of 2 lemons
1 1/2 c sour cream
Preheat oven to 325. Line wells of three cupcake pans/36 cupcakes with liners.
Combine flour, baking powder and salt, set aside. In bowl of standing mixer whip butter until light and fluffy. Add sugar and mix well. Add zest and vanilla, continue beating. Add eggs one at a time. Alternately add sour cream and flour, mixing well between each addition. Bake 20-24 minutes. Cool on wire rack.
Lemon Syrup
1/2 c water
1/2 c sugar
3 T lemon juice
Zest of one lemon
In small sauce pan, combine ingredients, heat to boil, stirring until sugar dissolves. Simmer for 20 minutes until reduced by 1/2. Allow to cool.
Lemon French Buttercream
1 c sugar
1/4 c water
3 egg whites
10 ounces butter, room temperature
3/4 t vanilla
zest of one lemon
Combine sugar and water in saucepan. Bring to a boil to dissolve sugar. Continue to boil and stir until temperature reaches 240. While syrup is boiling whip egg whites until they are thick and light in color. When syrup reaches 240, slowly pour (in thin stream) into whites whipping constantly. Beat in butter a little at time. Add vanilla and zest, whip on high. I frosting is soft, refrigerate until firm.
Candied Lemon Zest
To assemble
Poke holes in tops of cupcakes with wooden skewer. Brush cupcake tops with lemon syrup. Frost with buttercream, top with zest.
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