Have I mentioned how much I enjoy my part time job?
And my boss at The Sweet Factory is great.. she's always open ears to my ideas and pretty much lets me do my thing in the kitchen when it comes to baking and decorating (awesome).
This week: Lemon Cupcakes with Buttercream and Oreo Cupcakes with Oreo Cream Cheese Icing.
Oven: 350 Bake Time: 25 minutes
Makes 24 cupcakes
3/4 cup butter, softened
1/4 cup shortening
2 cups sugar
4 large eggs
2 1/2 tsp vanilla
Juice from 1 whole lemon
lemon zest from whole lemon
1/4 tsp salt
2 3/4 cup AP flour
1 TBS baking powder
1 cup warm half and half or heavy cream
Preheat oven to 350.
Line 24 cupcakes with paper liners.
Beat butter and shortening and sugar until fluffy.
Add eggs, one at a time, beating until incorporated after each.
Mix in vanilla, lemon zest and lemon juice.
In a large bowl, whisk flour, baking powder and salt.
Alternate the addition of flour mixture and warm cream, beginning and ending with flour.
Blend until smooth.
Fill prepared cupcake liners about 2/3 with batter.
Transfer to oven for 25 minutes or until toothpick comes out clean and cake bounces back to touch.
After baking, remove from pan and place on cooling rack.
When cool, frost with Best Buttercream.
Best Buttercream
1 cup butter (2 sticks), softened
1 cup crisco
2 tsp vanilla
1 TBS meringue powder (optional)
8 cups powdered sugar (sifted)
1/4 cup heavy whipping cream
*juice from 1/2 lemon (optional)
Beat butter and crisco until creamy and combined. Stir in vanilla. Add sifted powdered sugar, meringue powder and whipping cream. Beat until smooth and fluffy, about 5 minutes.
(I added juice from about 1/2 a lemon for a hint of lemon flavor)
Oreo Cupcakes w/Oreo Cream Cheese Icing
Semi-homemade with Duncan Hines Devil's Food Cake Mix
After baking, remove from pan and place on cooling rack.
When cool, frost with Best Buttercream.
1 cup butter (2 sticks), softened
1 cup crisco
2 tsp vanilla
1 TBS meringue powder (optional)
8 cups powdered sugar (sifted)
1/4 cup heavy whipping cream
*juice from 1/2 lemon (optional)
Beat butter and crisco until creamy and combined. Stir in vanilla. Add sifted powdered sugar, meringue powder and whipping cream. Beat until smooth and fluffy, about 5 minutes.
(I added juice from about 1/2 a lemon for a hint of lemon flavor)
Semi-homemade with Duncan Hines Devil's Food Cake Mix
Makes 24 cupcakes
1 box Duncan Hines Devils Food Cake Mix
4 eggs
1 cup sour cream
1/4 cup water
1/3 cup vegetable oil
1/4 cup sugar
1 cup crushed Oreos
Preheat oven to 350.
Line 24 cupcakes with paper liners.
In a large bowl, beat all ingredients (expect Oreos) until blended and smooth.
Fold in crushed Oreos until incorporated.
Fill prepared cupcake 2/3 full with batter.
Transfer to oven and bake for 25 minutes or until toothpick comes out clean and cake bounces back to touch.
After baking, remove from pan and transfer to cooling rack.
Completely cool before icing with Oreo Cream Cheese Icing.
Oreo Cream Cheese Icing
8 oz. cream cheese, room temperature
1/2 cup butter (1 stick), softened
1 cup powdered sugar, sifted
1/2 cup heavy whipping cream, whipped
1 tsp vanilla
1/2 cup finely crushed Oreos
In large bowl, beat cream cheese, butter and vanilla until smooth and creamy.
Sift powdered into cream cheese/butter mixture and beat until smooth.
In small bowl, beat whipping cream until soft peaks form.
Add whipped cream to cream cheese mixture and beat until incorporated and fluffy.
Fold in crushed Oreos.
You got a sneak peak and a couple recipes out of it...
So.. when are you coming to visit me at the Sweet Factory???
