Lemon Cupcakes

Lemon Cupcakes

Ingredients

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
zest + juice of two medium lemons

Vanilla Buttercream
1 cup (2 sticks) unsalted butter, softened to room temperature
3-4 cups powdered (confectioners') sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt, to taste
additional lemon zest for decoration, if desired

Instructions

Preheat the oven to 350F. Line 12-count muffin tin with paper liners. Set aside.
Using a handheld or stand mixer, beat the butter and sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Set aside.
In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the milk, lemon zest, and lemon juice. Mix until just combined, do not overbeat.
Pour batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3-4 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add more salt if frosting is too sweet. Frost cooled cupcakes. If topping with lemon zest, do so right before serving.

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Zucotto Inspired Cupcakes

Zucotto Inspired Cupcakes

Ingredients
Makes 2 Dozen Cupcakes

For Cupcakes:
 1 (18.25 ounce) package white cake mix with pudding
 1/3 cup vegetable oil
 3 egg whites
 1 1/4 cups water
 6 ounces bittersweet chocolate, chopped fine

For Filling:
 1 cup cold heavy whipping cream
 2 tablespoons confectioners' sugar
 1/2 cup frozen unsweetened raspberries
 1/4 cup chocolate-coated toffee bits
 1/2 cup finely chopped toasted hazelnuts, skins removed

For Ganache:
 1/2 cup heavy cream
 6 ounces semisweet chocolate, chopped

For Frosting:
 1 (12 ounce) package white chocolate chips
 1 cup unsalted butter, at room temperature
 2 (8 ounce) packages cream cheese, softened
 2 teaspoons vanilla extract

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.

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