24 Oct Lemony Cupcakes
It’s been a long rainy week-end in Northern Cali. Perfect cooking and baking weather. Also perfect weather for laying around in front of the fire and reading cookbooks.
I recently popped into Tyler Florence’s Shop which I am lucky enough to live very close to. I love browsing around in there and have found many wonderful goodies both to enjoy myself and to share with friends. It is one of my favorite places to shop in Mill Valley and is my go to kitchen store.
So I popped in there a couple of days ago and picked up Tyler’s book Family Meals. This week-end has provided me with the perfect opportunity to take my time and enjoy browsing the cookbook and thinking about the recipes and when I will make them. It has also been enjoyable reading because he references many of the places and things I am familiar with and love about Mill Valley.
So yesterday I decided to make his Meyer Lemon Cupcakes. Of course being me I had to change the recipe a little because I didn’t have Meyer Lemons and then I made the icing and I didn’t like it (not Tyler’s fault I’m sure) so I made a different icing recipe and then I decided that filling the cupcakes with lemon curd would be too tangy for my family’s palette so I ditched that step. Anyway, the resulting cupcakes were nothing Like Tyler’s but inspired by his recipe. They were more like vanilla cupcakes with a hint of lemon.
And finally Tyler decorates his with beautiful candied Meyer Lemon wheels. Mine were decorated with Pirate toothpicks and in Pirate cupcake liners, so not as pretty as his, but pretty appealing to my 4 year old son.
1 3/4 cups all purpose flour sifted
1 TBS grated Meyer lemon zest ( I used regular lemons cuz that is what I had)
1/2 tsp kosher salt
1/4 tsp baking powder
3/4 cup unsalted butter. room temp
1 cup granulated sugar
3 oz cream cheese, room temp
3 large eggs, room temp
2 TBS fresh Meyer lemon juice (again I used regular lemon)
1/2 tsp pure vanilla extract
Preheat oven to 325 degrees.
Line a 12 cup muffin tin with paper liners.
Whisk together the flour, lemon zest, salt and baking powder. Cream the butter and sugar together until light and fluffy with an electric mixer. Beat in cream cheese and reduce speed to low. Add eggs, one at a time,beating until each is incorporated and scraping the sides of the bowl as needed. Beat in the lemon juice and vanilla.
Add the flour mixture to the butter and cream cheese mixture in 3 batches, beating until just combined. Scoop the batter into prepared muffin tins, filling each 3/4 full. Bake until a cake tester inserted into the center comes out clean, about 25 to 30 minutes. Set the tin on a wire rack to cool completely before removing the cupcakes.
At this point Tyler fills his cupcakes with a pastry bag filled with Lemon curd. I didn’t do this but one of these days I’ll do it that way. You can buy lemon curd at specialty food stores.
Tyler makes his icing by mixing 12oz of cream cheese with 1 cup lemon curd.
I did a butter icing. 2 sticks unsalted butter at room temp mixed with 1lb confectioner’s sugar 2TBS milk, 1 tsp vanilla and a pinch of salt. You could add lemon curd to this butter mixture if you want, or some lemon zest or lemon juice. I left mine vanilla.
The cupcakes were moist and delicious with just a hint of lemon. Inspired by Tyler but in the end not really close to his. Still good though.