Steph Write-Up: December 2008

Temperature:

Max Temperature	65 °F / 18 °C	44 °F / 6 °C	70 °F / 21 °C (1946)
Min Temperature	43 °F / 6 °C	33 °F / 0 °C	3 °F / -16 °C (1876)

Lemon Cupcakes With Lemon Frosting

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

2 tablespoons lemon zest

2 tablespoons fresh lemon juice or lemon concentrate

1 teaspoon vanilla extract (my own addition)

1. Preheat the oven to 325̊F. Insert liners into a medium cupcake pan.

2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.

3. In a separate bowl combine the flour, baking soda, and salt.

4. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest, lemon juice, and vanilla. Mix the batter for 30 seconds.

5. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

6. Top with Lemon Frosting, see below

Frosting:

1/2 cup butter

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

3 cups confectioners' sugar

Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed.