Recipe for Wednesday, July 6th, 2011:
Fruit Filled Lemon Cupcakes with Lemon Buttercream
Recipe via Love & Olive Oil
Prep time: unknown
Bake time: 20-25 minutes
Serves: 12 cupcakes
Ingredients [Lemon Cupcakes]:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup oil
- 1 cup full fat coconut milk
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon juice
Ingredients [Fruit Preserves]:
- 1 pint fruit (strawberries, blackberries, or other berry)
- 2/3 cup sugar
- 1/8 - 1/4 cup lemon juice, to taste
- 1 teaspoon lemon zest
Ingredients [Lemon Buttercream]:
- 1/2 cup (1 stick) butter or margarine, room temperature
- 3 cups confectioners’ sugar
- 2 tablespoons lemon juice (or more to taste)
- 1 teaspoon lemon zest
- 1 tablespoon soy creamer or heavy cream
(A conversion table can be found here.)
Make preserves: Add berries to medium heavy saucepan along with sugar, lemon juice, and zest. Lightly mash berries and bring to a simmer, stirring constantly. Cook over low heat for 20 minutes or until preserves coat the back of a spoon. They will seem a bit runny. Remove from heat, transfer to a heat-safe container, and allow to cool at room temperature for 15 minutes. Move to refrigerator and chill for 1 hour or until set.
Preheat oven to 350 degrees F. Line tin with cupcake liners.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Whisk together oil, coconut milk, lemon zest, lemon juice, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
Make frosting: Cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add confectioners’ sugar, 1/2 cup at a time, until mixture is smooth. Add lemon juice and zest and mix until combined. Add creamer and mix at medium-high speed until light and fluffy (2-3 minutes).
Cut a cone-shaped piece out of the tops of cooled cupcakes, approximately 3/4” in diameter and set aside. Fill cavities with chilled preserves, and replace tops of cupcakes. Pipe on frosting, being sure to cover the seams.