I’m naturally a super clumsy person but when I step inside of my kitchen to bake, my clumsiness seems to disappear (thank goodness) and I pretty much have my act together. Well that’s if you don’t count the flour tornadoes and frosting that sometimes flies in my face when I accidentally set the mixer on high. Like I actually get upset about frosting flying in my face? But to the point…So rarely do I ever have kitchen accidents such as setting the oven on fire (uh that’s happened once). But last week I had most painful yet most hilarious kitchen accident and if you already follow me on twitter, you probably know all about it. I’m sorry for my crazy tweets and X-ratedness by the way. I decided to make a lemon cake for my blog which obviously turned into cupcakes later because I never wanted to look at cake pans again, especially 350 degree F cake pans. I took the super hot cake pans out of the oven and went to set the pans onto the cooling rack. But then all of a sudden, the cake pan slipped out of my hands and fell on my
boobs chest. (I am very short by the way) Yes I burnt my chest on hot cake pans. (I’m sorry I just can’t use the word on my blog unless I pretend like I never wrote it by crossing it out…) Seriously, who in the world burns their uhh chest on hot cake pans but me? No one. Ok maybe Pamela Anderson when she’s whipping up some Funfetti cake for whoever her boyfriend is at the moment but I think that’s about it. Now I have a huge hot cake pan battle wound and I hope to bagels that no one asks me what happened or notices. Can you imagine? Everyone probably thinks I bake without a shirt on and I’m some kind of X-rated food blogger.
First things first. Put a protective shirt on. Kidding, kidding. Sift together 2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1 teaspoon kosher salt into a bowl. Set it aside.
Zest some lemons. You’ll need 2 Tablespoons. Set it also aside.
In a large bowl of a stand mixer with the paddle attachment, mix together 1 1/2 cups sugar, 1/2 cup whole milk, 1/3 cup canola oil, 3 large eggs (at room temperature), 1 teaspoon vanilla extract and the 2 Tablespoons of lemon zest on medium speed for about 3 minutes.
Then add in 1/2 cup freshly squeezed lemon juice and mix for a couple of minutes.
Slowly add in the dry ingredients on low speed and mix until the ingredients are almost combined. Basically once all of the ingredients are combined, stop the mixer. Totally off topic but I really wish I had a yellow spatula. Actually wait I do but I kind of want a different one that’s all sparkly.
Take a spatula and fold the ingredients together.
Yum! Lemon cake batter. I love cake batter.
Line a cupcake pan with liners and using an ice cream scooper, scoop the batter into the cupcake liners. Don’t fill the cupcake liners up too much, fill them up about 2/3 of the way.
Bake the cupcakes for 18-20 minutes at 350 degrees F.
Once the cupcakes are done baking (please be careful…), cool them in the pan on a cooling rack for about 10 minutes. Then transfer them to a cooling rack and cool the cupcakes completely.
While the cupcakes are cooling, make the white chocolate buttercream. Now if you don’t like white chocolate, I promise you will still loooooveee this buttercream. Like want to lick it off your shoe love. Ok that’s weird but you get the point. You’ll love it.
Sift 2 cups of powdered sugar into a bowl. Pretend there’s a photo of a glass bowl from Sur La Table.
You’ll need some white chocolate of course. 4.4 ounces of it to be exact. This is the bar I used, Lindt white chocolate because well it looked tasty.
Chop it up and throw it into a microwavable bowl.
Now go and melt the white chocolate. Don’t burn it (Don’t even think about making a joke…actually go ahead.) Mmmm melted white chocolate. Let it cool for about 5 minutes. (it doesn’t have to be cool when you add it though) Set the melted white chocolate aside. Don’t add it just yet!
In a bowl of a stand mixer with the paddle attachment, mix together 1/4 cup softened unsalted butter and 1/4 cup softened shortening on medium speed for about 3 minutes. Add in a pinch of salt and 1/2 teaspoon of vanilla extract. Mix mix.
Pour the melted chocolate into the bowl with the mixer on low speed. Mix mix mix. Butter + melted white chocolate = love.
Slowly add in the powdered sugar, 1/2 cup at a time. Add it on low speed unless you’re into having powdered sugar all over you. Then increase the speed to medium high and mix for a couple of minutes.
On low speed add in 1 1/2 ounces of heavy whipping cream (that’s about 1/8 of a cup…maybe a little more). Once you start mixing it, the frosting will look weird. Don’t you worry.
Then increase the speed to high and mix the buttercream for 5 minutes. And it’s white chocolate buttercream! If the buttercream is too thin, put it in the refrigerator in an airtight container for about 5 minutes or so.
Because I’m fancy. Ok I just wanted the photos of the cupcakes to look cool, I piped the frosting onto the cupcakes. I put the frosting in a piping bag fitted with a closed star decorating tip. It’s Ateco #846.
But you can just spread it on the cupcakes. Whatever floats your boat and makes you happy. Star sprinkles are obviously totally optional but amazing. And eat the cupcakes up and enjoy!
Lemon Cupcakes with White Chocolate Buttercream
makes 18 cupcakes
2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
3 large eggs, at room temperature
1/3 cup canola oil
1/2 cup whole milk
1 teaspoon vanilla extract
2 Tablespoons lemon zest
1/2 cup lemon juice
2 cups powdered sugar
1/4 cup unsalted butter, softened
1/4 cup shortening, softened
1/2 teaspoon vanilla extract
pinch of kosher salt (about 1/16th teaspoon)
1 (4.4 ounces) white chocolate bar, finely chopped (I used a Lindt white chocolate bar)
1 1/2 ounces heavy whipping cream
For the lemon cupcakes:
Sift the flour, baking powder and kosher salt into a bowl. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the sugar, eggs, canola oil, milk, vanilla extract and lemon zest on medium speed for 3 minutes.
Add the lemon juice and mix on medium speed until the ingredients are completely combined, about 2 minutes.
Slowly add in the dry ingredients on low speed and mix until the ingredients are almost combined.
Then take a spatula and fold the ingredients together.
Line a cupcake pan with cupcake liners. Using an ice cream scooper, scoop the batter into each cupcake liner. Fill each cupcake liner about 2/3 of the way.
Bake the cupcakes at 350 degrees F for 18-20 minutes.
Once the cupcakes are done, cool them in the pan on a cooling rack for 10 minutes. Then transfer the cupcakes to a cooling rack to cool completely.
While the cupcakes are cooling, make the white chocolate buttercream:
Sift the powdered sugar and set it aside.
Finely chop up the white chocolate bar and put the white chocolate in a microwavable bowl. Melt the white chocolate in the microwave. Let it cool for about 5 minutes. (The white chocolate does not have to be completely cool when you add it, it can still be slightly warm.) Set the melted white chocolate aside.
In the bowl of a stand mixer with the paddle attachment, mix the butter and shortening on medium speed for a couple of minutes.
Add in kosher salt and vanilla extract and mix.
Turn the mixer on low speed and add the melted white chocolate. Continue mixing until the white chocolate is mixed into the other ingredients.
Slowly add in the powdered sugar, 1/2 cup at a time. Once all of the powdered sugar is added, increase the speed to medium high and mix for 3 minutes.
Add in the heavy whipping cream on low speed. Then increase the speed to high and mix for 5 minutes.
To decorate the cupcakes:
If you want to pipe the frosting onto the cupcakes, put the frosting in a piping bag fitted with a closed star tip. I use Ateco #846.
Pipe the frosting onto the cupcakes and if you like, top with star sprinkles.
Or you can simply frost the cupcakes using a knife or small spatula.