i'd rather be baking

Ryan has the privilege of working with the super-talented Valerie Jar, a designer/illustrator. Despite the fact that it’s now June, once I saw her fabulous calendars I had to have one. I promised to bake her anything she’d like.

When Val requested lemon cupcakes, I immediately thought of this recipe from Take a Megabite. I’d been thinking of trying it with oranges for myself, and I probably still will. But for now, lemons.

And oh my, were they delicious. The cake itself is laced with lemon zest and then drenched with a lemon simple syrup, for a moist, wonderful result. Because I made these as cupcakes rather than loaves, I added a fresh lemon buttercream that is fantastically sweet, tart, and addictive.

Therefore, I name these little beauties for one of my all-time favorite tv characters, Liz Lemon (aka Tina Fey in 30 Rock), simply because she is brilliant. And I think she would probably love them. That’s all.

Lemon-Soaked Cupcakes
Adapted from Take a Megabite

Makes 24 cupcakes

For the cakes:

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
pinch of salt
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
4 large eggs, preferably at room temperature
1/3 cup heavy cream
1/3 cup plain or vanilla nonfat yogurt
zest of two lemons, finely grated
1 stick + 7 tbsp (15 tablespoons) unsalted butter or margarine, melted and cooled

For the syrup:

1/4 cup sugar
1/3 cup water
juice of two lemons

Center a rack in the oven and preheat to 350ºF. Line two cupcake pans with papers, and coat with nonstick cooking spray if desired.

In a medium bowl sift together the flour, baking powder and salt.

Put the sugar and lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moistened.

Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the vanilla, then whisk in the cream and yogurt. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.

Bake for 20-30 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup.

To make the syrup, stir the water and sugar together in a medium saucepan over medium heat until the sugar melts and it’s no longer grainy when stirred. Bring to a boil. Remove from heat and stir in the lemon juice. Pour syrup into a heatproof bowl and let cool.

When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and using a thin skewer, cake tester or thin-bladed sharp knife poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the drenched cakes on the rack to cool to room temperature.

High Altitude Notes: Reduce baking powder to 2 tsp and bake at 375ºF for 15-20 minutes.

Fresh Lemon Buttercream

Makes enough to frost 24 cupcakes

2 sticks unsalted butter or margarine, softened
7-8 cups powdered sugar
1 1/2 tbsp lemon juice
1 tbsp lemon zest (from about half a lemon)

Using a hand mixer or the whip attachment on a stand mixer, whip butter until soft and fluffy. Gradually add powdered sugar until you’ve reached piping/spreading consistency. This varies wildly based on temperature, humidity, and what color nail polish you’re wearing.

Add the lemon juice and zest and whip a bit more until well distributed throughout the frosting. Frost cupcakes as desired.