When Debbie asked me to make cupcakes for the groundbreaking on August 5th, I knew I wanted to make a lemon cupcake – something light and refreshing that ties in the new Mrs. G yellow. We also wanted cupcakes to represent the “ground “-breaking and our showroom neighbors Worldwide Wholesale Floor Coverings. So a deep rich chocolate cupcake was a must.
I personalized the cupcakes with both Mrs. G’s and Worldwide’s logos made out of fondant. I purchased some pre-made fondant from the local craft store and colored it. I then rolled it out to approximately ¼ inch thick and used circle cutters and a sharp knive to cut the shapes I needed.
With a fresh batch of Royal Icing (see below), I colored it to personalize each fondant circle/retangle with the companies’ logo. After letting it air-dry for 1 hour in a cool dry place, I placed them on top of the cupcakes just before the event. Note: if you are worried about a steady hand and fine lines, you can also personalize fondant using special food safe colored makers available in the cake decorating section of the craft store.
* Royal Icing is made from confectioners sugar and water. Start with 1 cup confectioner’s sugar in a bowl and add room temperature water, a teaspoon at a time, until you get a thin paste consistency. Then add food coloring to create the color you like.
With an outdoor event in the summer, you have to plan ahead for the heat. We wanted to keep everyone cool and hydrated, so a nice clear glass dispenser of fruit and herb infused water was all we needed. Again, in keeping with the Mrs. G signature yellow, I infused the water with some fresh pineapple, mint leaves and thin slices of seedless cucumbers.
It was a great day, and a perfect afternoon “pick me up”. Grab the recipes for the cupcakes below.
- • 1 cup (2 sticks) unsalted butter, plus more for greasing, at room temperature
- • 1 3/4 cups sugar
- • 2 2/3 cups all-purpose flour, plus more for dusting
- • 1/2 teaspoon baking soda
- • 1/4 teaspoon salt
- • 1 1/4 cups buttermilk
- • 1 tablespoon lemon zest
- • ¼ cup fresh squeezed lemon juice
- • 1 tablespoon pure vanilla extract
- • 1 tablespoon lemon extract
- • 4 large eggs, at room temperature
- LEMON CREAM CHEESE FROSTING
- • 4 ounces cream cheese
- • 1 stick (8 tbs) butter, softened
- • 4 cups confectioners' sugar
- • 2 tablespoons lemon juice
- • 1 teaspoon pure vanilla extract
- • 1 tablespoon fresh lemon zest
- 1. Preheat the oven to 350°F. Line 36 muffin tins with paper liners.
- 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, lemon juice, vanilla and lemon extracts, and set aside.
- 3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
- 4. Fill each muffin cup two-thirds full with batter. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
- 5. Remove cupcakes from oven and let cool completely in the pan on a wire rack. Once cool, remove cupcakes from pan and ice with lemon cream cheese frosting.
- FROSTING
- 1. Beat cream cheese and butter in a bowl until combined. Beat in 1 cup powdered sugar, lemon juice and lemon zest.
- 2. Beat in 1 ½ - 2 cups more of powdered sugar till frosting is of spreading consistency.
- • 1 cup (2 sticks) unsalted butter
- • 4 ounces bittersweet chocolate chips
- • 1 cup special dark unsweetened cocoa powder
- • 1 ½ cups all-purpose flour
- • 1 teaspoon baking soda
- • 1 ½ teaspoons baking powder
- • 1/2 teaspoon salt
- • 4 large eggs, at room temperature
- • 1 cup granulated sugar
- • ½ cup light brown sugar
- • 1 tablespoon vanilla extract
- • 1 cup buttermilk
- DARK CHOCOLATE FROSTING
- • 4 cups confectioners' sugar
- • 1 ½ cups special dark unsweetened cocoa powder
- • 2 sticks (16 tbs.) unsalted butter, softened to room temperature
- • 1/3 cup heavy cream
- • 1 teaspoon vanilla extract
- 1. For the cupcakes: Preheat the oven to 350F degrees. Line a 24-cup cupcake/muffin pan with cupcake liners. Set aside.
- 2. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- 3. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
- 4. Divide the batter between 24 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- 5. For the frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- 6. Frost cooled cupcakes and top with chocolate chips as desired.
