2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
heat oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and
rub them together with your fingers until the sugar is moist and
fragrant. Add the butter and, working with the paddle or whisk
attachment, or with a hand mixer, beat at medium speed for a full 3
minutes, until the butter and sugar are very light. Beat in the
extracts, then add one third of the flour mixture, still beating on
medium speed. Beat in half of the milk-egg mixture, then beat in half of
the remaining dry ingredients until incorporated. Add the rest of the
milk and eggs, beating until the batter is homogeneous, then add the
last of the dry ingredients. Finally, give the batter a good 2-minute
beating to ensure that it is thoroughly mixed and well aerated. Place
the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy
to the touch.
Cream Cheese Frosting
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon
Using a mixer, blend the butter and cream cheese together until well
combined. Gradually add in the confectioners’ sugar until fully
incorporated. Finally mix in vanilla and lemon juice. I added a little extra lemon extract, and yellow food coloring.