Each year as the seasons turn, I never prepare for the next season that is about to commence. This inevitably always means that I never really partake in the seasons’ activities, such as Christmas baking, Halloween decorating, etc. I am determined to be more involved with fall/winter this year. Here are some of my goals, both related to the seasons and to life in general.
1) Finally learn how to freaking sew!
2) Fix my vintage typewriter.
3) Actually decorate for Halloween… gasp!
4) Do some fall travelling, and get up to the Carolina’s for peak fall foliage.
5) Bake as many festive dishes and desserts as possible!
What are your goals for this fall season? Wanna keep each other in check to make sure we do them?
So I had been itching to make a batch of some cute cupcakes to scarf down after I found these wonderful vintage inspired cupcake liners from The Bakers Confections on Etsy. I’d like to think I’m pretty good at baking, but the real truth of the matter is that I don’t get to do it that much. So perhaps I have great POTENTIAL… but am still working out many kinks. Anyways, I really love lemon and raspberry flavored things, so I decided to do the cake part lemon and the frosting raspberry. Here’s something that I’ve learned the hard way: if you are going to make butter cream frosting, DO NOT use salted butter. No matter how bad your hand wants to pick up that savory, fatty brick of goodness, head my advice (and probably the advice of every baker who knows anything).
Anyways, this batch of cupcakes turned out pretty delicious and I thought I’d share the recipe. I looked up several different recipes and kind of took bits and pieces from each to form my own. So here it goes:
For the Lemon cake (12 cupcakes):
1 1/8 cups of all purpose flour
1/2 tablespoon of baking powder
1/4 teaspoon salt
2 large egg whites
2/3 cup buttermilk
lemon zest from one lemon
3/4 cups sugar
1/2 stick of unsalted butter, room temp.
1/2 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
Preheat your oven to 350 degrees F and line your cupcake tin. In your mixing bowl, add together the flower, baking powder and salt. Then add the ingredients in the order they are listed, giving each ingredient a few minutes to get well acquainted with the others. The recipes I read said I had to mix certain ingredients in other bowls with my hands and let them sit and then add them, but I didn’t have time to do all that and they turned out great. Spoon the batter into your liners about 3/4 of the way and your all set! Mine only needed to bake for 18 minutes, so just check them with a nice or a tooth pic if you have to go over that time.
For the Raspberry Vanilla Butter cream Frosting (unless you have your own recipe):
1 stick of butter
1-2 cups of powdered sugar
1/8 teaspoon of salt
1/4 tablespoon of vanilla extract
1/4 tablespoon raspberry extract
1-3 tablespoons milk or heavy cream
Start with your butter. Make sure it is room temp and has a nice smooth consistency. Mix the butter by itself with the paddle attachment on medium speed for a couple of minutes. Sift your sugar in one cup at a time at low speed, and eyeball it to see where you’d like the consistency to be at. Once the sugar is well incorporated, add the salt and extracts. Then add the milk or heavy cream 1 tablespoon at a time while watching the consistency. You might not need 3 tablespoons, but only 2 or 1 so pay attention!
Enjoy your yummy spring cupcakes and let me know how they came out!
I know at the beginning of the week I mentally prepared myself to intentionally not get stressed. It turned out not to be that bad at all! I got so much done on Monday and Tuesday, that the rest of the week kinda just came together. There were some hiccups, not gonna lie. Yesterday our power went out for almost three hours, and Abram had a melt down. But all in all, I think it was a success! I could barely get my head on the pillow before I was asleep every night.