Fangirls, I struggled with these. Not the cakes themselves, but the frosting. I got incredibly frustrated and was so down on myself, but when I brought them in to work, they were a hit. I’m really glad I pushed through with this, because they were incredibly tasty, and reminiscent of one of my favorite Big Hero 6 characters, Honey Lemon!
For the lemon cupcakes, you’ll need:
3 cups self rising flour (if you don’t have self rising, you can add 1 1/2 tsp baking powder & 1/2 tsp fine salt to each cup)
1/2 tsp salt
1 cup unsalted butter, room temperature
2 cups white sugar
4 eggs, room temperature
1 tsp vanilla extract
2 tbsp lemon zest
1 cup milk
juice of half a lemon
I was a goober and doubled this recipe without reading it’s projection, so don’t be like me. This recipe makes 30 cupcakes, and is true to that. So guess who accidentally made 60 cupcakes? Yes, it’s me.
Start by preheating your oven to 375*F & prepping your cupcake sheet with nonstick spray and cupcake liners. Then, if you don’t have self rising flour, add the baking powder and salt to that and mix well. Mix that with the other 1/2 tbs salt, while mixing the butter and sugar in an electric mixer. Once the butter and sugar are fluffy, add the eggs one at a time. Mix it up some more.
After that is fully mixed, start adding your dry ingredient mixture, 1/3 at a time. Altenate that with the milk and lemon juice; entry should go dry, milk & lemon, dry, milk & lemon, dry, milk & lemon. Mix that in between additions, and don’t overdo it. Mix it until it’s just combined. Then, fill your cupcake cups about 3/4 full, and bake for 16-18 minutes. Set them aside.
I separated these by night, and I’m incredibly glad that I did. If I had tried to make the frosting that same night as the cupcakes, I may very well have imploded. The cupcakes themselves (like I said) weren’t the problem. They were quick and simple. The frosting, however, was an experience.
For the honey frosting, you’ll need:
1/2 cup unsalted butter, room temperature
2 cups 4-7 cups powdered sugar (I will explain)
1/4 cup honey
1/4 cup sour cream, cold
Like with every frosting I’ve ever made, you start by creaming the butter in your mixer. Then you add your powdered sugar, bit by bit, until it’s well mixed. After that, add the honey and sour cream, mixing as you go. It seems like the easiest process on the planet; much like with other frostings. But mine wouldn’t thicken. I spent 3 hours adding more confectioners sugar, mixing, and praying that this would be the cup that fixed the consistency, but to no avail. I finally grew frustrated enough to just pipe it on and put them in the fridge, in hopes that the frosting wouldn’t slide off. But to get there, I used an entire bag of confectioners sugar. Luckily, the sour cream takes a bit of the sugar out of it, taste wise, so the frosting wasn’t as disgustingly sweet as it could have been.
The cupcakes and frosting worked perfectly together, and though I felt like I failed my experiment when I went to bed, the reaction at work was wonderful. I barely brought any of my 60 cupcakes home, and the frosting didn’t slide off on any of the ones I saw.
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