Time for the first installment of A Spoonful of Sugar! I realized after all was said and done that I should have taken pictures of the process BUT it is duly noted for next time.
We are celebrating Easter today as the kids will be with their Dad next weekend. On the menu for today:
Ginger-Peach Glazed Ham
Mac & Cheese
and the sole purpose of this entry: Cupcakes!
Pictured above is a Lemon Cupcake with Raspberry Filling topped with Honey-Vanilla Buttercream and Almond Brittle.
mmph. My mouth is watering.
Here’s the recipe (makes 30 cupcakes) and I hope you enjoy!
What you need:
For the CAKE
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temp
1 1/4 cups sour cream
Juice and zest from 1 lemon (make you use a strainer! No one needs to eat lemon seeds in their sweets)
2 cups granulated sugar
5 large eggs
For the FROSTING:
6 cups confectioner’s (powdered) sugar
1 cup butter, room temp
1 cup shortening, room temp
1 tablespoon vanilla
2 tablespoons milk (you easily substitute any other kind of milk – almond, soy, etc)
1/4 cup honey from the Bear
FILLING: 1 jar of seedless raspberry jam
Makin’ the cake batter:
Preheat your oven to 350 degrees
In a large bowl: whisk together flour, baking powder, baking soda, and salt.
In a medium bowl: combine sour cream, lemon juice, lemon zest, and vanilla – set aside
In your mixing bowl, beat butter on high till light and creamy (this will take a few minutes). Continue beating and gradually add the sugar. Make sure you’re scraping the sides every so often in order to get it all combined. Add the eggs one at a time. It’ll get nice and fluffy.
Now you’re going to alternate your wet and dry. Put in your dry first. So it’ll go: flour mix, sour mix, flour mix, sour mix, flour mix. Make sure you’re scrapin’ the sides, friends.
Congratulations! Your batter is ready to be scooped!
Bake for 20 minutes, take them out and let them cool. Once they are cooled off, use the small side of a melon baller to create a space for your filling. Fill the cuppy cakes with some raspberry jam and they’re ready to be frosted.
Makin’ the frosting:
Beat the butter and shortening on high for a few minutes to combine. Once combined, add powdered sugar a cup at a time until it gets a little lumpy. Add your vanilla, milk, and honey. Beat on low for about a minute, then beat on high for a few minutes. It’ll get nice and light and fluffy and delicious.
Congratulations! You are ready to pipe the frosting!
Put the frosting in a Ziploc, nip the tip (the corner) and have at it!
The almond brittle is optional. I like it because it adds another layer of flavor and texture. So, if you’d like to make the Almond Brittle, here’s what ya need and what to do:
1 cup chopped raw almonds
4 tbsp. unsalted butter, padded
1/2 cup granulated sugar
a little bit o’ cinnamon, ground ginger and salt
1 tsp vanilla
Have a cookie sheet with either parchment paper or wax paper ready for the last step. Start by combining everything in a pan on the stovetop. Turn the heat on low to melt the butter. Stir often. Once the butter is melted, turn your heat up to medium/medium-high. There’s a fine line when working with sugar between YES! AMAZING! and DAMNIT, I BURNT IT AGAIN. So be on the watch. You’re going to let it cook for about 10 minutes or so till it turns a light brown. Take your pan and pour the contents on to the parchment paper. Let it cool then you can break it in to pieces.
Congratulations! You now have made a tasty garnish!
I hope you enjoy these cupcakes! You can easily do this as a layered cake. You’d bake two 9 inch round cakes for about 30-40 minutes in greased and lightly floured pans. Spread a layer of raspberry jam and icing between your cakes, then frost around and sprinkle the almonds on top for that tasty, sugary crunch.
Thanks for stopping by!
Share these with people you are glad exist. I’m sure they’re appreciate a little bit of sweetness in their day ; D