I have a thing for cupcakes. I think they are fabulously adorable and the fact that they are essentially a cake made into induvidual serving sizes means you don't have to feel TOO bad about having just one. Or, you know, five.
And there are so many different kinds, flavors, textures to suit your mood. I have decided that from now on at I Cook Good, we shall have Cupcake Fridays with a new cupcake recipe every week.
We start this trend off with these lucious, perfect, summer confections from 52 Cupcakes (the recipe comes from the Cupcake Queen herself)
Raspberry-Topped Lemon Cupcakes with Limoncello Glaze
2 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cups (1 stick) unsalted butter, room temp.
4 large eggs
3/4 cup buttermilk
1/2 cup fresh lemon juice
1/4 cup finely grated lemon peel
Glaze and topping:
3/4 cup (or more) powdered sugar
3 tablespoons unsalted butter
3 tablespoons limoncello or other lemon liqueur
3 tablespoons fresh lemon juice
1-1/2 teaspoons finely grated lemon peel
18 strawberries or raspberries
For Cupcakes: Preheat over to 350 degrees F. Line 18 standard cupcake pan with liners. Sift flour, baking powder, and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in lemon juice and lemon peel. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 18 minutes. Transfer cupcakes to racks.
Meanwhile, prepare glase and topping: Stir 3/4 cup powdered sugar, butter, limoncello, lemon juice, and grated lemon peel in small saucepan over low heat until butter melts and glaze comes to simmer... (now, don't get scared...this turns out to be pretty easy)...Whisk in additional powdered sugar by tablespoonfuls if glaze is very thin. Spoon 1 teaspoon warm glaze over each warm cupcake. Cool cupcakes completely.
Arrange 1 strawberry on top of each cupcake. Drizzle remaining limoncello glaze over them. Let cupcakes stand until glaze sets, about 2 hours. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
* nerd-alert, i know!