CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668ca5d3   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemon Cupcakes w/Lemon Buttercream   
    Categories: Cakes, Snacks, Citrus   
         Yield: 26 Servings   
       
   MMMMM--------------------------CUPCAKES-------------------------------   
         2 c  (380 g) granulated sugar   
       1/2 c  (118 mL) oil   
         3 lg Eggs; at room temp   
         2    Lemons; zested, juiced   
         1 ts (5 mL) lemon extract or pure   
              - vanilla extract   
       1/2 c  (118 mL) sour cream; room   
              - temp   
     2 1/2 c  (350 g) A-P flour   
         3 ts (11.2 g)  baking powder   
         1 ts (5 g) salt   
       1/4 c  (59 mL) lemon juice; from   
              - the zested lemons   
         1 c  (236 mL) buttermilk; room   
              - temp   
      
   MMMMM--------------------------FROSTING-------------------------------   
     1 1/2 c  (339 g) unsalted butter;   
              - cold   
         5 c  (650 g) powdered sugar   
         1    Lemon; zested   
         1 ts (5 g) lemon extract   
         1 tb (15 mL) buttermilk; cold   
         1 tb (15 mL) heavy whipping cream   
       
                      - cold   
        
     FOR THE CUPCAKES: Set the oven @ 350ºF/175ºC. Line a   
     cupcake pan with cupcake liners.   
        
     In a large mixing bowl, combine the sugar, vegetable   
     oil, eggs, and lemon extract. Beat on medium speed until   
     the eggs and oil are well incorporated, scrape down the   
     bowl as needed. Next, add the lemon zest and the sour   
     cream and beat until well combined.   
        
     Combine the dry ingredients in a separate bowl.   
     Alternate adding half the dry ingredients followed by   
     half of the liquid ingredients (buttermilk and lemon   
     juice) and mix just until the flour starts to   
     incorporate. Use a spatula to scrape down the sides of   
     the bowl and stir the batter from the bottom to the top   
     to ensure it’s well mixed.   
        
     Using a large cookie scoop, divide the batter evenly,   
     filling each liner 2/3 full. Careful not to overfill.   
     Bake at 350°F for 15-18 minutes. Test the cupcakes for   
     doneness by inserting a toothpick into the center of the   
     cupcake. If the toothpick comes out clean, the cupcakes   
     are done. Cool Completely.   
        
     FOR THE FROSTING: Cut the butter into pieces. Using the   
     paddle attachment, whip butter for 5-7 minutes, scraping   
     down the bowl occasionally. Beat until the butter looks   
     light in color.   
        
     Add 2 cups of powdered sugar and mix on low speed until   
     incorporated then add the lemon extract and lemon zest   
     and mix to combine, beating at medium0 high speed for   
     about 60 seconds.   
        
     Next, add an additional 2 cups of powdered sugar and the   
     buttermilk and beat on low speed until sugar is   
     incorporated. Increase speed to medium-high and beat for   
     another 1-2 minutes.   
        
     Add the remaining 1 cup of powdered sugar along with the   
     heavy cream. Beat on low until ingredients start to mix   
     together. Increase speed to medium-high and beat for   
     another 2-3 minutes to whip additional air into the   
     frosting.   
        
     Use a large open star tip to frost these cupcakes. Top   
     with a slice of lemon or fresh berries.   
        
     RECIPE FROM: https://beyondfrosting.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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