May 14, 2012

Having a spring bridal shower, bridesmaids' tea party or afternoon reception?

Lemonade Sunshine Cupcakes
6 ounces of white chocolate, chopped
1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
1/2 teaspoon Kosher salt
1/4 teaspoon baking soda
1/2 cup milk
2 tablespoon lemon zest
1 tablespoon fresh lemon juice

Preheat oven 350 degrees.  Process chocolate in food processor until finely chopped.  Toss chocolate with 1 tablespoon flour; set aside.

Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 - 6 minutes.  Add eggs, one at a time, beating well after each addition.

Whisk together 1 1/2 cups flour, salt and baking soda; add to butter mixture alternately with milk. begin and end with flour mixture.  Beat at low speed until blended after each addition.  Add lemon zest and juice; beat for one minute.  Stir in chocolate.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18 to 20 minutes or until cupcakes are firm but not dry.  Remove and cool completely on wire racks.  Top with Lemonade Frosting.

Lemonade Frosting
1/2 cup (1 stock) unsalted butter, softened
2 teaspoon sea salt
5 cups powdered sugar, sifted and divided
1 tablespoon milk
1 tablespoon half and half
1 teaspoon vanilla extract
2 tablespoon fresh lemon juice
2 tablespoon lemon zest

Beat butter and salt at medium speed with an electric mixer for 30 seconds or until smooth and creamy.

Add half of powdered sugar, milk and half and half, beating until blended; scrape down sides of bowl.  Add remaining powdered sugar, vanilla, lemon juice, and zest, beating until blended and stopping to scrape bowl as needed.  Beat mixture on high speed 5 - 6 minutes or until light fluffy.