Learn how to make the best lemon cupcakes from professional cake decorator Amanda Oakleaf in this Howcast video.
Hi my name is Amanda Oak leaf. I am owner, head baker, decorator of Amanda Oakleaf cakes in Winfred, Massachusetts. Where we do cupcakes, custom cakes, wedding cakes, birthday cakes; anything you can think of we can make it into a cake, and today I will be talking to you about baking cupcakes. I start with the zest and the juice of two lemons, and you just want to get the outer yellow portion. You don’t want to go into this white flush because that gets to be too bitter. We also need the juice of both lemons. You want to juice them over a fine strainer. Press the extra juice out of the pulp, double check for any seeds. You don’t want any seeds lost in the batter. And as it is the cake will have a very, very faint, pale, light yellow color, but I like to add a little bit more ah yellow food coloring. I do just three drops, give it a stir. You can just set those aside, will add those last. Ah we’re going to start with butter. We have a half pound of butter (eight ounces) medium and we are going to stir in the sugar as well. And for this recipe I like to weigh the ingredients, it’s more accurate as far as flour and sugar. So I’ve weighed out ah 11 ounces of white sugar and 10 ounces of brown sugar packed. We can add that to our butter. And to the butter and the sugar we can add our vanilla. It will just be one teaspoon of vanilla. Scrap it down. And let that whip until it is nice light and fluffy. In the mean time we will get our dry ingredients ready. Eight ounces of all purpose flour and eight ounces of cake flour. The all purpose flour is strong enough to hold the weight of all of our liquid and the cake flour keeps the cake nice and light. And we are going to add two teaspoons of baking powder and one teaspoon of salt, whisk them together, get rid of any chunks. Make sure the powder is mixed in there really well. You can set that aside, and once the butter and the sugar is light and fluffy we can turn it down a bit and we want to add one cup of egg whites. Ok, once the butter, sugar, and the egg whites have whipped up really nice and soft we can have our mixer on low and we are going to alternate the milk and the flour, starting and ending with the flour. We have a cup and a half of milk. And as soon as the flour is mixed in we can stop it, remove it from the mixer and we can go ahead and add the lemon juice. You want to fold it into the batter rather than stirring it just to avoid over mixing, alright we ready to start filling our pans. The lemon tends to be a pretty dense cake after it’s baked so you can go ahead and fill the cups pretty full. Ok so that’s it. And you want to bake the lemon cupcakes at 325 so after about 15 minutes or so the cupcakes should be done. To check for doneness just insert a tooth pick into the middle of the cupcake, if it comes out clean your all set. If it had some gooey batter on it, just stick it back in the oven for another 3 minutes or so, but that’s how you do Lemon Cupcakes.