These super cute cupcake liners and toppers were a gift from my dear friend Naomi before I left the US last year. I hadn't had a chance to use them, though I held on to them (and the rest of my cupcake liner collection) faithfully until opportunity knocked... and it did while sitting on the grass and eating hamburgers!
Tip of the Day:
zest of one lemon
2 cups sugar
2 sticks (1 cup or 225 grams) butter or margarine, softened
4 large eggs
1 teaspoons vanilla extract
2 cups buttermilk or soy milk
4 cups plus 2 tablespoons flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
Mix the lemon zest into the sugar, and let sit for 5 minutes. Beat the sugar together with the butter until light and fluffy. Add the eggs in, one at a time, mixing between each addition until completely incorporated. Mix in the vanilla.
Add the milk and mix well, then gradually add in the the flour, baking powder, baking soda, salt and cinnamon.
Divide the mixture between 24 paper-lined muffin cups.
Bake on 350 F for 20-25 minutes, or until the cupcakes test done.
1 pound chopped semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
Bring the cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until it is completely melted and incorporated. Cut the butter into small pieces and add to the frosting, continuing to whisk until totally incorporated.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. Don't refrigerate before using or it will become too hard to spread or pipe.