for now, I'm going to share a photo of Ashley's birthday cupcakes that I [candice] made for her (and the recipes, of course).
Lemon Layer Cake
(from 'The Magnolia Bakery Cookbook')
1 c (2 sticks) unsalted butter, softened
2 c sugar
4 large eggs, at room temperature
1 1/2 c self-rising flour
1 1/4 c all-purpose flour
3/4 c milk
1/4 c fresh lemon juice
2 tsp grated lemon zest
preheat oven to 350
grease or line pan
in large bowl, on med speed of an electric mixer, cream the butter until smooth. add the sugar gradually and beat until fluffy, about 3 mins. add the eggs one at a time. combine the flours and add in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition.
bake for 20-25 mins or until tester comes out clean. cool in pans for 15 mins, remove and allow to cool completely before icing.
Lemon Buttercream Icing
(also from 'The Magnolia Bakery Cookbook')
1 c (2 sticks) unsalted butter, very soft
8 c confectioners' sugar
1/2 c fresh lemon juice
1 tsp grated lemon zest
place the butter in a large mixing bowl. add 4 cups of the sugar and then the juice and the zest. beat until smooth and creamy. gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency. if desired, add a few drops of yellow food coloring and mix thoroughly. use and store at room temp.
xoxo!
candice
