Have seen my Pound Cake Perfection post?
These cupcakes are basically from that recipe, with an added glaze, a delicious sweet lemon glaze.
Garry agreed: cupcake perfection. < Whoa. High praise.
This is the original recipe for the pound cake with the lemon glaze added. You could just as easily split the cupcakes in half, spread with filling and top with whipped cream.
Easy. Elegant. Addictive.
Don’t say I didn’t warn ya.
Pound Cake Cupcakes with Sweet Lemon Glaze
1 cup of butter
2 cups of sugar
2 cups of flour, sifted or whisked
6 large eggs
1/2 tsp salt
1 generous tsp vanilla
1 cup powdered sugar
1-2 tbsp freshly squeezed lemon juice
1tbsp corn syrup
Cream butter, sugar and vanilla.
Add eggs one at a time. Beat well after each addition.
Add sifted or whisked flour and salt.
Pour into a greased bundt pan or two loaf pans.
Bake @ 350° for 1 hour or until toothpick comes out clean from the tallest point of cake.
Tent cake if browning too quickly.
Mix sugar, 1 tbsp of lemon and 1 tbsp of corn syrup until smooth. If too thick to dunk cupcakes into, add more lemon juice until desired consistency.
Dunk the tops of completely cooled cupcakes into glaze.
The original recipe calls for 5-6 eggs, of which I used all 6 with perfect results. Baker’s discretion.
Whisking flour can take the place of sifting. Simply place flour in bowl and whisk. The process of both is to incorporate air, thereby producing a lighter crumb in the cake.
When a recipe calls for an hour of baking, I typically start checking after about 50 minutes:
#1 to make sure the cake isn’t browning too quickly. If it is I can remedy by placing a “tent” of foil over the top in order to slow the browning process.
#2 to make sure I’m not over-baking my cake.
60 minutes in one oven may be 50 in another or 70 in another. Each oven is different. Consider the time given as a guide rather than a hard and fast requirement.
To Recap: Easy. Elegant. Addictive.
Get to baking.
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