Lemon Cream Cupcakes With Grand Marnier Cream Icing Recipe | CDKitchen.com
Serves twelve.
ready in: 30-60 minutes.
1 1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
2 lemons, finely grated zest of
3 large eggs, at room temperature
3/4 cup milk
Grand Marnier Cream
3 large egg whites
3/4 cup sugar
1 cup unsalted butter, cut into pieces
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 large orange, finely grated zest of
directions
For Cupcakes: Sift together the flour, baking powder and salt.
In the bowl of a mixer, cream the butter, sugar, vanilla and lemon zest on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
On low speed, add the dry ingredients alternately with the milk in the three batches, ending with the liquid.
Fill each muffin cup three-quarters full with the batter. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.
For Grand Marnier Cream: Put the egg whites into a clean mixer bowl (Bowl should be spotlessly grease-free for best results). Whisking constantly, gradually add 3/4 cup sugar.
Place the bowl over a pot of barely simmering water, making certain that the bottom of the bowl does not touch the water. Stir until the mixture is hot.
Fit the mixer with a whisk attachment and whip the meringue until it holds tall, stiff, glossy peaks. Switch to a paddle attachment.
Gradually add the cut-up butter to the meringue and beat until light and fluffy. Add the liqueur and orange zest and beat to incorporate.
Spoon the cream into a pastry bag fitted with a medium star tip and pipe the cream on top of each cupcake. Enjoy.
_._,_._,_
Serves twelve.
ready in: 30-60 minutes.
1 1/2 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
2 lemons, finely grated zest of
3 large eggs, at room temperature
3/4 cup milk
Grand Marnier Cream
3 large egg whites
3/4 cup sugar
1 cup unsalted butter, cut into pieces
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 large orange, finely grated zest of
directions
For Cupcakes: Sift together the flour, baking powder and salt.
In the bowl of a mixer, cream the butter, sugar, vanilla and lemon zest on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
On low speed, add the dry ingredients alternately with the milk in the three batches, ending with the liquid.
Fill each muffin cup three-quarters full with the batter. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and let cool completely on a wire rack.
For Grand Marnier Cream: Put the egg whites into a clean mixer bowl (Bowl should be spotlessly grease-free for best results). Whisking constantly, gradually add 3/4 cup sugar.
Place the bowl over a pot of barely simmering water, making certain that the bottom of the bowl does not touch the water. Stir until the mixture is hot.
Fit the mixer with a whisk attachment and whip the meringue until it holds tall, stiff, glossy peaks. Switch to a paddle attachment.
Gradually add the cut-up butter to the meringue and beat until light and fluffy. Add the liqueur and orange zest and beat to incorporate.
Spoon the cream into a pastry bag fitted with a medium star tip and pipe the cream on top of each cupcake. Enjoy.
_._,_._,_
