ISO Moist lemon cupcake recipe (with frosting) to make at least 24 hrs in advance
Wedding cupcakes next weekend.
I normally do a kind of lemon poundcake when I have to do a lemon cake for weddings, but am a bit stuck on what type of recipe to do. I've heard that the Ina Garten recipe (Lemon yogurt loaf) is good but I want to ice the cakes. Do you think it will taste as good with a lemon cream cheese frosting?
I want to test a couple of recipes this week, don't really want to test more than that.
Just want to ensure that cake fills the cups, and is moist and with a relatively tight crumb, rather than a fluffy cake which will obviously dry out faster.
Any tips gratefully received.
Just doing a classic cream cheese frostings because the cakes will be in a cool room (frosted) for a day and I am not so keen on the swiss meringue frosting - very butter rich.
Well I made the Ina Garten Lemon cakes today as a test, and I think they are really nice.
However, I'm now stuck as I'm not happy with the other recipe I tested, roasted peach and blueberry. Sounded amazing but the texture of the actual cupcake is too heavy/floury and just lacking in some kind of wow factor. So am hunting for a nice blueberry cupcake recipe now.
I really love the Lightning Cake from Joy of Cooking. It's lemon scented & quite nice & moist. I make these for my children's birthday parties in cupcake form & they do very well the next day.
FYI- I triple the recipe & it makes about 30 regular sized cupcakes & 12 mini.
Here's the recipe, abbreviated appropriately:
Makes 1 8" round cake
1 cup ap flour
1 t baking powder
1/4 t salt
1 stick butter
1 cup sugar
1 t lemon zest
2 T lemon juice
whisk flour thru salt in a bowl
in sep. bowl, cream butter & add sugar. beat till light & fluffy.
add eggs 1 at at time.
add lemon zest & juice.
add flour to wet just til blended. don't overbeat.
put into greased & floured pan (if using cupcake liners, no need to do this step). bake in 350 deg oven for 30-35 min in a cake pan, or about 20 min if cupcakes (be sure to check a bit sooner if your oven runs hot).
I love the epicurious lemon layer cake, a sponge cake brushed with lemon simple syrup. If you want moist, I'd use your favorite recipe and brush it w/ the simple syrup.
The mascarpone frosting is also excellent and holds up well. It's lighter than cream cheese frosting.
Another lemon cake I like is using Granmama's orange ring cake recipe here, but using lemon instead of orange. Just brush on the syrup instead of pouring it. It's a denser cake than the epicurious one.
Also, was thinking that the Ina Garten recipe for Orange Chocolate Chunk cake is so good, I could just make it without the chocolate and swap the orange flavouring for lemon - I've made that cake as cupcakes and they are good (very rich with the chocolate frosting tho!). The cake has a very nice texture.