Lemony Lemon Lemon Cupcakes

OK, now that I've gotten the introductory post out of the way, it's time for some recipes!

First, cupcakes, which I made this morning. Mike had to hold me back yesterday when I kept asking "can I make cupcakes now?" No, he told me, I could not because they're for Monday and they wouldn't be fresh if I made them on Saturday. So I waited. It was worth it.

I adapted a recipe from Billy Bakery for the cuppies, adding the zest of two lemons.

I filled the cupcakes with a simple lemon curd. And for the frosting, I used Wilton's lemon buttercream. The recipe only calls for two tablespoons of lemon juice, but I used something more like four since I like things with a kick. Also, it really cuts down on the sweetness of the frosting.

The result? Tart and tangy cupcakes that smell heavenly.

Lemon Zest Cupcakes - adapted from Billy Reece via Martha Stewart (makes about 30 cupcakes)

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• zest of two lemons
  
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 325 degrees.
2. Blend the sugar and lemon zest, using either your fingers or a cuisinart.
   
3. While the oven's warmin' up, sift together the flours, baking powder and salt. Add the lemon sugar and mix.
4. Add the butter to the dry ingredients and use an electric mixer until the butter is just coated with flour.
5. In a large glass measuring cup, whisk eggs, milk, and vanilla. With the mixer on medium speed, add the wet ingredients in several parts (four to six). Don't forget to scrape down the bowl as you mix. And as always, mix until combined, but don't overbeat.
6. Fill the cupcake liners 2/3 of the way with batter. Bake for about 20-25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
7. Transfer to a wire rack to cool completely.

Super easy lemon curd - While it may not be the most elegant of lemon curds, this one requires a minimum number of implements and very little time.

• 2 eggs
• 2 egg yolks
• 1 cup sugar
• 1 stick of butter
• juice of 1-2 lemons

1. Combine all the ingredients in a saucepan and turn on the heat. As the butter melts, whisk the ingredients together.
2. Bring the mixture to a boil and cook it until it thickens, about 3-5 minutes. Check the thickness by drawing a line on the back of a wooden spoon - if the line remains, the lemon curd is done.
3. Empty your curd into a glass container and refrigerate until cool.

Very lemony frosting - This is Wilton's frosting, except with a whole lot more lemon juice. This recipe makes about 3 cups.

• 1/2 cup solid vegetable shortening
• 1/2 cup butter (softened)
• 3-4 tablespoons lemon juice
• 1 teaspoon lemon zest
• 4 cups (approx. 1 lb.) confectioner's sugar (sifted)
• Additional lemon juice or milk (optional)

1. In a large bowl, cream the shortening and butter with an electric mixer until it's light and fluffy.
   
2. Add the lemon zest and juice. I'd suggest adding about two tablespoons of lemon juice a this point and then adding more to taste later.
3. Gradually add the sugar, one cup at a time, beating well after each addition and scraping the sides with a spatula. When all the sugar has been added, beat the icing until it is light and fluffy. If it is too dry, add a little whole milk or lemon juice.
4. You can store the frosting in the fridge for a few days. If you do store it, be sure to let it warm to room temperature and beat it before using it.