What day is this? Is it already Christmas? This Halloween was fun and exhausting.
Hubs hid the 40 lbs of candy the kids got trick- or- treating yesterday. Daughter thought he threw it all away and exclaimed, “I did all that hard work for nothing?!?”
I am already dreaming of sugar plums and humming Christmas songs. Planning my Thanksgiving menu.
This weekend I made the Candy Corn Cupcakes
. The kids needed a little treat to help them stay awake while we carved pumpkins. The adults needed a sweet treat to help us make it through Halloween night. I made Lemon-Lime Cupcakes with Lemon-Lime Mascarpone Frosting.
These cupcakes are very moist with a perfect hint of citrus flavors. I bought 24 limes for $1.00 the other day. I had to incorporate them into a cupcake. I think I made the right choice.
So before you start your Christmas cookie baking marathon, have a cupcake that is full of sunshine and that reminds you of summer.
Lemon Cupcakes with Lemon-Lime Mascarpone Frosting
makes about 24 cupcakes
cupcake slightly adapted: My Baking Addiction
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
4 large egg whites
1 cup buttermilk
1/4 cup sour cream
juice from 1/2 lemon
juice from 1/2 lime
1 teaspoon vanilla extract
zest from one lemon
zest from one lime
Preheat oven to 350 degrees F. Line the muffin tins with cupcake liners.
In a medium sized bowl, whisk together the cake flour, baking powder, and salt.
Combine the egg whites, buttermilk, sour cream, lemon juice, and vanilla extract in a medium sized bowl.
Cream the butter, sugar and lemon/lime zest on medium speed for about 5 minutes (the butter/sugar should be very light).
On medium speed, mix in about 1/3 of the flour mixture, and blend well, taking time to scrape down the sides of the bowl of your mixer. On medium speed, beat in 1/2 of the buttermilk mixture, then beat in the remaining 1/3 of the flour mixture.(make sure that the zest gets well incorporated). Be sure to not over mix the batter. Scrape the sides of the bowl to make sure you incorporated all of the lemon and lime zest and gently fold the batter.
Scoop batter evenly into muffin tins, filling each cup about 2/3 full. This makes about 24 cupcakes.
Bake at 350 degrees for about 30 minutes. Cupcakes are done when a toothpick inserted into the center of a cupcake comes out clean.
Lemon Mascarpone Frosting
2 tablespoons butter, softened
pinch of kosher salt
8 ounces mascarpone cheese, room temperature
1/2-1 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon lime juice
zest of one lemon
zest of one lime
In a medium sized bowl, beat the butter and mascarpone until it is nice and fluffy. Add the lemon juice and zest and the lime juice and zest. Beat in on medium speed 1 1/2 cup of confectioner’s sugar. Add more confectioner’s sugar in 1/4 portions. Test the sweetness. I did about 1 1/4 cup of confectioner’s sugar total. Pipe the frosting onto the completely cool cupcakes. You could also spoon it on. Add some sprinkles. Enjoy!
The pumpkins we carved this past Saturday…aren’t they cute?
One of the fabulous houses that let the kids walk in and help themselves. This explains the 40 lbs of candy.
This is the girl that broke my lil’ guy’s heart and dumped him while we were trick-or-treating last year. He forgave her. They shared candy.(her costume was handmade: a chicken:)
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