Vanilla Lemon Cupcakes
(vanilla cake recipe adapted from Whisk Kid)
1 cup unsalted butter, room temperature
2 1/3 cup vanilla sugar*, may also use regular sugar
5 egg whites
2 teaspoons vanilla extract
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream, microwave for 30 seconds to bring to room temperature
Lemon Curd, I used the Trader Joe's brand
Vanilla Buttercream (recipe to follow)
Yellow Soft Gel Paste Food color
Mini edible pearls, sprinkles, fondant daisies, etc.
With an electric mixer on medium, cream sugar and butter until just combined. One at a time, add the egg whites. Next, add vanilla extract and mix until combined. Sift together flour, baking powder and salt and add to your sugar mixture. With your electric mixer on low speed slowly add heavy cream until just combined. Make sure to not over mix the batter.
Preheat oven to 350 degrees and line your cupcake pan with paper liners. This recipe can be used for mini or standard sized cupcakes. With a small ice cream scoop, fill your paper liners approximately 2/3 full.
Bake for 15 - 20 minutes at 350 degrees, allow cupcakes to cool completely before filling with lemon curd and decorating.
* Vanilla Sugar Recipe to come
Filling & Decorating:
Using the small end of a melon baller, scoop out the center of your cupcake and fill with lemon curd. Top with vanilla buttercream and decorate to your ♥hearts♥ content.
Vanilla Buttercream Recipe
2 sticks unsalted butter, room temperature
4 - 6 cups sifted powdered sugar
2 tablespoons vanilla, almond or lemon extract
With an electric mixer on medium speed, cream together butter and 3 cups sugar until just combined. Add your desired extract, I used vanilla, and 2 tablespoons heavy cream, mix until fully incorporated. Add 1-3 more cups of powdered sugar until desired consistency is reached. If your buttercream becomes too thick add heavy cream 2 tablespoons at a time. Make sure to not over mix, you don't want to have air bubbles in your delicious frosting.