Fresh lemon juice for cherry-lemon cupcakes for two very special girlies' FIFTH birthday party with their buddies...
Cherry-Lemon Mini Cupcakes
adapted from Annie's Eats
- 3/4 C plus 2 T unbleached flour
- 3/4 C cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 8 T organic unsalted butter (softened)
- 3/4 C plus 2 T organic cane sugar
- Zest of 1 lemon
- 2 large organic, local eggs
- 1 tsp vanilla
- 2 T lemon juice
- 1/2 C plus 2 T organic whole milk
- 1 C fresh, chopped organic cherries
- Combine 3/4 C flour, cake flour, baking powder, salt
- In stand mixer, combine butter and sugar
- Add lemon zest; add eggs 1 at a time; add vanilla and lemon juice
- Add half of dry ingredients to mixer then add milk
- Add remaining dry ingredients
- Mix chopped cherries with 2 T flour; fold into batter
- Bake at 350 degrees for 10-12 minutes - makes 4 dozen mini cupcakes
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