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April 14, 2011
My Favorite Kitchen Gadget
I find it hard to pick just one kitchen gadget, as there are so many that I use frequently. However, the one I most recently found myself without and immediately sought out replacing was my microplane. The day after it broke in the dishwasher, I found myself reaching for it and saddened that it was no longer there.
While a fine grater can also be used, it is nowhere near the same as the sharp microplane surface, and the pieces just don't have that fine quality. This was especially important when adding lemon zest to cut-out cookies, as the larger chunks got stuck in the cookie cutters and I sat slicing them with a knife or carefully extracting them each time it happened so the edge would be clean.
These cupcakes use the microplane to zest a similar lemon in both the cupcake batter and in the lemon buttercream. They're bright and fluffy, and they are perfect for your Easter dinner.
- Citrus Zest
- Chocolate Shavings
- Grated Garlic and Ginger
- Grated Parmesan and Other Hard Cheeses
- Grating Nutmeg and Other Spices
Meyer Lemon Cupcakes
- 1 cup butter, room temperature
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sour cream For the frosting:
- 1 stick unsalted butter, softened
- 1 tablespoon lemon zest
- 3 1/4 cups powdered sugar
- 1/4 cup cream
- 2 tablespoons lemon juice
Instructions
Preheat oven to 350 degrees F. Cream together butter and sugar and then add eggs in one at a time, mixing well after each addition. Add in lemon zest and extract and mix well. Whisk together flour, baking poweder, baking soda and salt. Add in 1 cup of the dry to the wet ingredients and mix. Add in half of the sour cream. Alternate until all ingredients are incorporated. Fill baking cups 2/3 of the way with batter and bake at 350 degrees F for 22-27 minutes or until tops bounce back when tapped lightly. Set aside to cool. For the frosting: Cream together butter and lemon zest. Start adding powdered sugar, 1/2-1 cup at a time. Whip on high speed for one minute. Add in lemon juice and mix to combine. Slowly add in cream, mixing after each tablespoon until desired consistency is reached. Frost cupcakes when cool.What are your favorite kitchen gadgets? What can you absolutely not live without? Do you love your kitchen scoops, or do you have a favorite vegetable peeler? Perhaps you are desperately smitten over your mandoline.
April 11, 2011
April 05, 2011
