ROSETTA’S TRIPLE LEMON CUPCAKES

RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring

Please visit my friend Rosetta Sperring at her web page http://rosettabakes.com

“Triple Lemon Cupcakes” This recipe is from the May issue of Food Network magazine. I did not use the candied zest this recipe called for and I used a different frosting ” Swiss Meringue Buttercream.” You can use the recipe the magazine posted or the one I posted. If you ever make “Swiss Meringue Frosting” it takes a little time, but not as hard as some people make it out to be.

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For the Cupcakes

1 and 1/4 cups all-purpose flour

3/4 cup sliced almonds

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup sugar

1/2 cup buttermilk

1/2 cup vegetable oil

1 Tablespoon finely grated lemon zest

2 Tablespoons fresh lemon juice

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For the Frosting:

2/3 cup plus 11/4 cup sugar

3 large egg whites at room temperature

2 sticks Un-salted butter, cut into pieces, at room temperature

4 drops yellow food coloring (optional)

1 Tablespoon finely grated lemon zest

1/4 cup fresh lemon juice (from about 2 lemons)

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For the Candied Zest

4 lemons

3/4 cup sugar

To Make the Cupcake:

1. Preheat the oven to 350F and line a muffin pan with 12 cupcake liners. Combine the flour and almonds in a food processor and pulse until the almonds are finely ground, about 1 minute. Add the baking powder, baking soda and salt and pulse to combine.

2. Whisk the eggs, sugar, buttermilk, vegetable oil, lemon zest and juice in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 16 to 18 minutes. Let cool in the pan 5 minutes; remove to a rack to cool completely.

To Make Frosting:

3. Combine 2/3 cup sugar and 1/4 cup water in a small saucepan; cook over medium-high heat until a candy thermometer registers, 240, about 12 minutes. Beat the egg whites in a large bowl with a mixer on medium high and beat until soft peaks form, about 2 minutes. Sprinkle in the remaining 1/4 cup sugar and beat until stiff peaks form, 3 minutes. With the mixer running, slowly pour in the sugar syrup and beat until cool and glossy, 8 to 10 minutes.

4. Add the butter a little at a time, beating until incorporated. (It’s ok if the mixture looks curdled at first; continue beating). Beat in the food coloring, then add the lemon zest and juice and beat until smooth, 2 more minutes.

5. Make the candied zest. Remove the lemon zest with a vegetable peeler and slice into thin strands. Place in a small saucepan, cover with water and bring to a simmer over high heat. Drain the zest and return it to the saucepan; cover with water and repeat 2 more times. Bring the sugar and 3/4 cup water to a bare simmer in a separate saucepan, stirring until the sugar dissolves. Add the lemon zest strands and cook over low heat, 20 minutes. Drain the zest and arrange in clusters on a parchment-lined baking sheet, let dry.

6. Frost the cupcakes and top with the candied lemon zest.

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Swiss Meringue Buttercream

Ingredients:

5 large egg whites

1 and ¼ cups granulated sugar

1 pound (4-sticks) UN-salted butter, softened, cut into cubes

2 teaspoons pure vanilla extract

Pinch of salt

Directions:

Wipe the bowl of an electric mixer with a paper towel and vinegar to remove any trace of grease. Add egg whites and sugar and simmer over a pot of hot water (not boiling), whisking constantly until temperature reaches 140F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy and cool. Switch over to the paddle attachment and, while mixing on medium speed, gradually add softened butter in chunks until incorporated, and then mix until it has reached a silky smooth texture (if it curdles, keep mixing and it will come back to smooth).

Keep in an airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes. Can freeze for up to 6 to 8 weeks.