Lemon-fetti Cup­cakes

Yummy (Philippines) - - Let's Celebrate -

Tangy, zesty, and moist, these mini cakes will be a hit with both kids and adults.

Makes 10 to 12 Prep Time 15 min­utes Bak­ing Time 20 min­utes

✔ ½ cup but­ter, soft­ened ✔ 1 cup cream

cheese, soft­ened ✔ 1½ cups sugar ✔ 3 large eggs ✔ 3 cups all-pur­pose flour ✔ 1 ta­ble­spoon bak­ing pow­der ✔ 1 tea­spoon bak­ing soda ✔ ½ cup rain­bow sprin­kles,

plus ¼ cup to dec­o­rate ✔ 1 cup whole milk ✔ 3 tea­spoons clear

vanilla ex­tract ✔ 1 ta­ble­spoon lemon juice ✔ 1 ta­ble­spoon lemon zest

FOR THE GLAZE ✔ 2 cups con­fec­tion­ers’ sugar ✔ ¼ cup lemon juice ✔ 2 ta­ble­spoons but­ter, melted

1 Pre­heat oven to 350ºf. Line a 12-cup muf­fin pan with 3-ounce lin­ers. Set aside. 2 In the bowl of an elec­tric mixer fit­ted with the whisk at­tach­ment, cream but­ter, cream cheese, and sugar. Add eggs one at a time and beat un­til light and fluffy. 3 In an­other bowl, whisk flour, bak­ing pow­der, bak­ing soda, and ½ cup sprin­kles to­gether. 4 Al­ter­nately add dry in­gre­di­ents and milk into the cream cheese mix­ture, mix­ing con­stantly, start­ing and end­ing with the flour mix­ture. 5 Com­bine vanilla, lemon juice, and lemon zest in a bowl then mix into bat­ter on low speed. 6 Scoop mix­ture into pre­pared muf­fin cups un­til ¾ full. Bake for 15 to 20 min­utes or un­til a tooth­pick in­serted in the cen­ter of a cup­cake comes out clean. 7 Make the glaze: Com­bine all in­gre­di­ents in a bowl. 8 Re­move cup­cakes from the pan and place on a wire rack to cool com­pletely. Spread 1 tea­spoon glaze on top of each cup­cake. Top with sprin­kles.

“One of the hap­pi­est times of my life was when I was a colum­nist at Yummy—it was when I just gave birth. The recipe is col­or­ful and rep­re­sents the rain­bow, which is the fa­vorite of my daugh­ter.” —Pixie Sevilla, Ex­tra Spe­cial, 2007 to 2010

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