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The World's Greatest Homemade Lemon Cupcakes & Breaking Bad

04 October 2013

I'm sure you must be thinking, Sarah's clean eating and she stands here on her virtual soapbox preaching about the healthy lifestyle that she is working towards. And you are totally right,  but before you judge me, you must know that these are the BEST lemon cupcakes on Earth. And I have a little to say about Breaking Bad. [Hey, if SportsCenter can rehash the same plays and games over and over, so can I. My subject matter is just a bit different with baked goods and blue meth.]

Oh...these cupcakes! I made them for my coworker who celebrated her last official day one week ago today. She and I were huge Breaking Bad watchers and so I found it only appropriate with impending finale to bring her an imported specialty from the Czech Republic. But for everyone else, you can find the blue rock candy on Amazon. The rock candy came as blue raspberry and since I watch "Chopped" habitually, I knew I had to find a flavor of cupcake that fit well. LEMON! Being one of her two favorite flavors, I quickly took to Pinterest and found this recipe which includes the method to the madness. 

These are quite simple to make and I modified the recipe with whole wheat flour which offered some added texture...delightful! 

Lustful Lemon Cupcakes [Recipe Makes 12]:
      1 stick of unsalted butter (room temp)
      1 cup of granulated sugar
      2 eggs
      2 tsp of vanilla extract
      1.5 cups of whole wheat flour
      2 tsp baking powder
      0.5 tsp salt
      1/2 milk
      juice and zest of two medium lemons

  1. Preheat the oven to 350 degrees F. Line your muffin tin.
  2. Allow the butter to warm to room temperature.
  3. Add dry ingredients to a medium-sized bowl. Mix casually with your hand. 
  4. Cream butter and sugar in a stand mixer or with a handheld. Add the eggs and vanilla. Continue to mix until combined. This is your "wet mix."
  5. Add 1/3rd of the dry ingredient mix to your wet mix. Incorporate by hand. Add another 1/3rd and repeat. 
  6. Add the milk, lemon zest and lemon juice to the batter. Combine gently and don't overmix.
  7. Fill the muffin tin 3/4 of the way in each muffin liner. 
  8. Bake 18-20 minutes. Be sure to stick a toothpick in the center to determine if they are baked through. 
  9. Remove them from the oven when done and cool completely before decorating.
Homemade Buttercream Frosting [I was so excited to make this!!!]

      2 stick of unsalted butter (room temp)
      3-4 cups of powdered sugar
      1/4 cup of heavy cream (yes, buy the real thing!!)
      2 tsp. vanilla extract
      1/4 tsp. sea salt
  1. Beat room temp butter until smooth with a stand or hand mixer 
  2. Add the remaining ingredients with the mixer running. [if frosting appears too thick, add more powdered sugar. If too sweet, add salt].
  3. To pipe your frosting, take a plastic sandwich bag and fold the open ends over the rim of an 8-16 oz glass. [the open cavity of the bag should be down in the glass].
  4. Add your buttercream frosting to a sandwich sized bag's cavity. Gather the rim in your hand and twist, pushing the frosting down towards the bottom of the bag. Pinch the twist in between your fingers with the ball of frosting in your hand. 
  5. Snip a small [very small] part of one corner off and begin to work the icing through the whole with a steady amount of pressure. 
  6. Remove your cupcakes from the muffin tin. Begin to pipe your frosting from the outer rim of the cupcake towards the middle in a circular motion. 
  7. Add any decorations that you may want to include such as sprinkles, more zest, candies or blue meth.