lemon cupcake tops

I'll make half of the original recipe


Cupcake Tops
½ cup (115 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
Zest of 1 lemon
2 large eggs, at room temperature
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
½ cup (125 mL) sour cream
2 Tbsp (30 mL) fresh lemon juice

Frosting
1/2 cup unsalted butter, at room temperature
2 cups icing sugar, sifted
2 tbsp whipping cream
2 Tbsp (30 mL) fresh lemon juice
1 tsp (10 mL) vanilla extract

用料  

lemon cupcake tops的做法  

1. prep
   1. soften butter
   2. Whisk the sour cream and lemon juice together in another dish

2. 1. beat softened butter, sugar, lemon zest until smooth and lighter in color, about 2 minutes
   2. add egg one at a time, beating well after each is added.  
   
   3. Beat in the vanilla
   
   4. sift in HALF the flour, baking powder and salt.

3. 5. Whisk the sour cream and lemon juice together in another dish.  
   
   6. Add the sour cream and beat in, scraping the bottom of the bowl.  
   
   7. Add the remaining flour and mix until evenly combined.

4. --- divide -----
   drop scoopfuls of batter onto the trays, leaving 2-inches (5 cm) between them – take care to level each scoopful before dropping and take care to drop them straight down onto the tray (not an angle) so that they bake up evenly.  
   
   OR
   scoop to muffin wells

5. --- bake ----
   bake at 325 F for 12-15 minutes, until they lift up easily from the tray and color on the bottom a little (but not on top.

6. ---- cool -----
   Allow the cupcake tops to cool on the trays before frosting them.

7. ---- frosting -----
   1. beat the butter until smooth.  
   
   2. Add HALF icing sugar and beat in (start on low speed and increase to medium) until evenly combined.  
   
   3. Add the cream, lemon juice and vanilla and beat in, followed by another HALF of icing sugar,
   
   4. increasing the speed to medium high after blended in.  
   
   5. Depending on how soft the butter was to start (and how warm your kitchen is), you may have to add additional icing sugar.  
   
   ! Do not add more until you’ve really whipped the frosting on medium high speed – this does fluff it up and give it structure.
   
   5. Pipe

8. --- store ----
   Let the cupcakes sit uncovered for an hour and then store, unrefrigerated, in an airtight container for up to 3 days.