I tried this at home-Lemon Drop Cupcakes
Someone who knew someone who was going through an extended labor having her baby volunteered me to make Lemon Drop Cupcakes for their folkloric powers in bringing about the baby's birth. By the time I got everything together and shopped for the necessary lemons as well as Lemonheads candy to garnish them (hey, this is New York!) she had had the baby already. Nevertheless, I went ahead. This is a recipe that demands a lot of lemons. I got 5 lemons for $2 at one of the local shops. I used them all. This recipe also results in lots of pots, pans, and dishes to wash: I had a veritable pile in my sink: several mixing bowls and beaters, as well as a sticky saucepan from making the lemon syrup. The lemon syrup and lemon glaze resulted in stickiness distributed far and wide. The butter cream came out admirably fluffy, but lived up to its name, it is mostly butter and that's how it tastes. When my mother tried the cupcakes, she encountered the syrup and said they made her pucker.
without further ado, the recipe:
Lemon Drop 'Labor of Love' Cupcakes
1 hour 20 mins
Rumor has it that these cupcakes will induce labor in full-term momma's! I think the trick is lots of fresh lemon juice! Enjoy!
Serves: Approximately 24 cupcakes
2 sticks unsalted butter at room temperature
2 cups white/granulated sugar
4 extra large eggs at room temperature
⅓ cup grated lemon zest (4-8 lemons, depending on size)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ cup freshly squeezed lemon juice
¾ cup buttermilk, at room temperature
1 teaspoon vanilla extract
Lemon Syrup Ingredients:
½ cup freshly squeezed lemon juice
½ cup white/granulated sugar
2 cups powdered/confectioners sugar
3½ tablespoons freshly sqeezed lemon juice
Butter cream Ingredients:
2 sticks unsalted butter, softened
3 cups powdered/confectioners sugar
½ teaspoon salt
1 tablespoon plus 1 teaspoon milk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice
Try a Carmel Apple Crisp Bar Recipe.
Preheat oven to 350 degrees and prepare 24 cupcake tins with liners.
Cream the butter and sugar in bowl of stand mixer with the paddle attachment until light and fluffy, about 5 minutes.
Add the eggs one at a time, and lemon zest.
In another bowl, sift together flour, baking powder, baking soda and salt.
In another bowl, combine lemon juice, buttermilk and vanilla.
Add the flour mixture and the buttermilk mixture alternately to the batter, beginning and ending with the flour.
Using an ice cream scoop, fill each cupcake liner ½ full and bake for 18-20 minutes or until a toothpick comes out clean. Do not overbake!
Remove from oven and remove from cupcake pans as soon as possible. Let cool on a wire rack.
While the cupcakes are cooling, prepare the lemon syrup.
Combine sugar and lemon juice in a heavy-bottom pan over low heat until sugar dissolves, stirring frequently.
After cakes have cooled for 10 minutes, spoon the syrup over the tops of the cupcakes, about a tablespoon of syrup per cake.
Then allow cakes to cool completely before glazing and frosting.
Combine sugar and lemon juice in a bowl, mixing with a wire whisk until smooth.
Using the back of a large spoon, smooth some glaze over the top of each cupcake.
Each cupcake will use about ¾ teaspoon of glaze.
In the bowl of a stand mixer, cream the butter and salt for about 30 seconds.
Add the powdered sugar, milk, vanilla and lemon juice and beat 5-6 minutes until frosting is fluffy.
If desired, add some yellow (gel or icing) food coloring.
Add to piping bag and frost as desired.
Sprinkle with yellow sugar pearls, sugar, or a lemon drop candy for decoration.