Ingredients
1 1/2 cups all-purpose unbleached flour
1 1/2 cups cake flour
1 1/2 cups raw sugar plus 1/4 cup
2 eggs
4 egg whites
3/4 cup buttermilk or half & half plus 2 tbsp
2 sticks unsalted butter, softened
1/4 cup Meyer Lemon juice plus 1 tbsp
2 tbsp Meyer Lemon zest
1 tsp Vanilla extract
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
Directions
Preheat oven to 350 degrees and line two cupcake lines with liners and set aside.
In another bowl mix together dry ingredients, minus the sugar.
In a stand mixer place sugar and Meyer Lemon zest and blend on low speed for about 3 to 4 minutes. Next, add butter and blend until light and creamy. Now add vanilla, followed by the eggs and egg whites one at a time.
In a small bowl whisk together milk and Meyer Lemon Juice.
Divided the flour mixture into three, and the milk into two, starting with the flour, add to the butter mixture, then milk, then flour, and so on, ending with flour.
Divided batter into the 24 lined cupcake and back for about 18 to 24 minutes, until a toothpick comes out clean, set aside and let cool.
While cupcakes are cooling back a simple syrup by mixing together 1 tbsp of Meyer Lemon juice and 1 tbsp of powder sugar. Brush cupcakes with syrup prior to them completely cooling.
Lemon Butter Cream Frosting
Ingredients
3 sticks unsalted butter, softened
3 tsp Meyer Lemon Zest
5 cups powder sugar (depending on the weather you might need more or less)
2 tbsp of Meyer Lemon Juice
2 tbsp heavy cream
1 tsp Vanilla extract
Salt to taste
Directions
Place butter and zest in a stand mixer and blend until fluffy and smooth. Next, add 1 cup of powder sugar, blend well, followed by the wet ingredients. Once combined, keep adding the remaining powdered sugar until frosting is very fluffy and can create nice peaks. Once at this stage stop adding sugar and whip for an additional 3 to 5 minutes.
Pipe frosting on cooled cupcakes.
Enjoy Cooking.