Lemon Thyme CupcakeNot sure why lemons shot spring, but they do. I did a quick check on the web and lemons are in season "August through July," pretty much year round. After a dreary, rainy winter in Maryland, I've been looking for any signs of spring. The four crocus' that the squirrels left behind, gave me hope spring was on the way. But I needed a little more. Lemon cupcakes were the answer. How much lemon flavor could I muster?
Coming off of last week's candied orange peel, I was anxious try candied lemon peel.
Adapted from Bon Appetit, June 2001
Lemon Thyme Cupcakes
2 ½ c cake flour
2 t baking powder
½ t salt
½ c plus 12 T butter, room temperature
1 ½ c sugar
3 T freshly squeezed lemon juice
1 ½ t grated lemon peel
1 t vanilla extract
4 large eggs, room temperature
1 c whole milk, room temperature
Preheat oven to 350. Line the wells of two cupcake pans with 24 liners.
In medium bowl, combine flour, baking powder and salt, set aside. In bowl of standing mixer, beat butter until light and fluffy. Gradually add sugar, beating until blended. Beat in lemon juice, vanilla and zest . Mix in flour in three additions alternating with milk. Fill cupcake wells ¾ full, bake 18-22 minutes.
Frosting
2 ½ c cake flour
2 t baking powder
½ t salt
½ c plus 12 T butter, room temperature
1 ½ c sugar
3 T freshly squeezed lemon juice
1 ½ t grated lemon peel
1 t vanilla extract
4 large eggs, room temperature
1 c whole milk, room temperature
Preheat oven to 350. Line the wells of two cupcake pans with 24 liners.
In medium bowl, combine flour, baking powder and salt, set aside. In bowl of standing mixer, beat butter until light and fluffy. Gradually add sugar, beating until blended. Beat in lemon juice, vanilla and zest . Mix in flour in three additions alternating with milk. Fill cupcake wells ¾ full, bake 18-22 minutes.
Frosting
Candied Lemon Peel
3 lemons, washed well
1 T salt
2 C sugar, plus extra for rolling
½ t fresh thyme
Zest the peel in long strips, make sure to scrape off all the white pith. Place zest in non-reactive bowl with salt and 4 C water. Let stand overnight.
Drain and rinse the peel, place in small sauce pan. Cover with cold water, heat to boiling and drain. Repeat three times. This will remove any bitter taste. Add ½ c water, peel and sugar, heat until sugar dissolves, cook until peel is translucent. Drain any remaining liquid.
Combine 3 T sugar and thyme, roll peel in sugar mixture, place on rack and allow to dry. Sprinkle candied peel on cupcakes after frosted.
3 lemons, washed well
1 T salt
2 C sugar, plus extra for rolling
½ t fresh thyme
Zest the peel in long strips, make sure to scrape off all the white pith. Place zest in non-reactive bowl with salt and 4 C water. Let stand overnight.
Drain and rinse the peel, place in small sauce pan. Cover with cold water, heat to boiling and drain. Repeat three times. This will remove any bitter taste. Add ½ c water, peel and sugar, heat until sugar dissolves, cook until peel is translucent. Drain any remaining liquid.
Combine 3 T sugar and thyme, roll peel in sugar mixture, place on rack and allow to dry. Sprinkle candied peel on cupcakes after frosted.
No comments:
Post a Comment