Hello everyone ♥
Today’s recipe is from my book Love, Manuela.
Lovely lemon flavored cupcakes with a whipped vanilla bean frosting, perfect for a wedding, or anytime…
The first ever cupcake recipe to be published here on passionforbaking.com was for Tiffany & Co Style cupcakes.
I simply love them, for their simplicity and their elegant look.
Already back then I loved pimping up my cupcakes…
You can find the recipe for Tiffany & Co Style cupcakes here.
You can find plenty of cupcake inspiration in my book Love, Manuela, such as these babyshower mini cupcakes.
To make the decorations seen here I used a mould from First impression moulds, you can find them here.
The super cute socks and mittens are from Karen Davies.
They look pretty real to me…!
I used extra white marzipan here which I dyed to make pastel colored marzipan. The only thing you have to do is to press the marzipan into the moulds.
These teddy bears are cute, too, made with the help of a cookie cutter.
Here you can see my mini cupcakes decorated with one swirl of a white chocolate frosting, piped with the help of a 1M tip.
Decorate to your heart’s desire..
These are just perfect for a baby shower:
But now over to the recipe of the day, simple white lemon cupcakes.
Simple White Lemon Cupcakes:
- 1/2 cup (115 g) unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cup + 1 tablespoon (250 ml) milk
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3/4 cup (180 g) regular sugar
- 3 large egg whites, at room temperature
- 1 teaspoon SP (Sponge Cake Stabilizer), optional
- juice from 1 lemon
Put the butter into a mixing bowl and beat until fluffy.
This will take about 5 minutes.
Bring out the milk and vanilla extract.
Add the vanilla extract when the butter is very fluffy.
Then add the milk and beat until well blended.
Put the flour, baking powder and salt into a separate bowl.
Tip into the mixing bowl and beat well.
Add the sugar.
Beat until everything is well blended.
Add the egg whites.
Beat until everything is well blended, about 2 minutes.
Add 1 teaspoon SP while beating.
Beat in the lemon juice.
Divide the batter between the cupcake cases, using an ice cream scoop to help you get equally sized cupcakes. (One scoop per cupcake.)
Bake in a 390 ˚F (200 ˚C) oven for about 15 minutes.
Leave to cool completely.
I topped these cupcakes with a Whipped vanilla bean frosting, you can find the recipe here.
I added pastel food colorings (Fuchsia from Americolor), and used vanilla extract instead of vanilla seeds here.
This frosting is perfect for cupcakes.
I use an 1B tip to create this swirl:
Decorate with sugar pearls, if you like…
I wrapped the cupcake cases in lace to give the cupcakes a romantic look.
I hope you’re tempted!
Have a great day everyone ♥
Hugs from me to you.