{"id":70,"date":"2008-03-01T18:21:55","date_gmt":"2008-03-02T00:21:55","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/2008\/03\/01\/glazed-lemon-cupcakes\/"},"modified":"2009-09-21T20:52:02","modified_gmt":"2009-09-22T02:52:02","slug":"glazed-lemon-cupcakes","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/03\/01\/glazed-lemon-cupcakes\/","title":{"rendered":"Glazed Lemon Cupcakes"},"content":{"rendered":"<p>The Picky Apple loves lemon-y desserts.\u00c2\u00a0 Me?\u00c2\u00a0 Not so much.\u00c2\u00a0 As a result I don&#8217;t make them very often.\u00c2\u00a0 Last week we watched an episode of Everyday Baking on PBS featuring cupcakes, one of which was lemon.\u00c2\u00a0 This is a new show featuring desserts from the pages of Everyday Food magazine.\u00c2\u00a0 We weren&#8217;t too crazy about the host&#8230;he didn&#8217;t seem very comfortable in front of the camera, but it was obvious he was a professional baker.\u00c2\u00a0 The Picky Apple thought the lemon cupcakes looked yummy, so I promised to bake them sometime soon.\u00c2\u00a0 Today he got his cupcakes, and he seems to really like them. I was pleased with how they turned out as well.\u00c2\u00a0 My only complaint about the recipe is that it calls for the zest and juice of one lemon.\u00c2\u00a0 There are varying sizes of lemon, and the lemon I used was of the <em>giant <\/em>variety.\u00c2\u00a0 I was afraid there would be too much lemon, but the cupcakes have just the right amount of tartness.<\/p>\n<p><a title=\"glazed-lemon-cupcakes.jpg\" href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/03\/glazed-lemon-cupcakes.jpg\"><img decoding=\"async\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/03\/glazed-lemon-cupcakes.jpg\" alt=\"glazed-lemon-cupcakes.jpg\" \/><\/a><\/p>\n<h4>Glazed Lemon Cakes<\/h4>\n<p>from <a href=\"http:\/\/www.pbs.org\/everydayfood\/baking\/recipes\/glazed_lemon_cakes.html\">Everyday Baking<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul class=\"ingredients\">\n<li>1\/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin<\/li>\n<li>1 1\/2 cups all-purpose flour, plus more for muffin tin<\/li>\n<li>2 teaspoons baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/2 cup low-fat buttermilk, or plain low-fat yogurt<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>2 large eggs<\/li>\n<li>1 1\/2 cups confectioners&#8217; sugar<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ol class=\"recipe\">\n<li>Preheat oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juice of 1 lemon. Set aside.<\/li>\n<li>With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.<\/li>\n<li>Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.<\/li>\n<li>Set rack over wax or parchment paper. In a small bowl, stir confectioners&#8217; sugar with remaining lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.<\/li>\n<\/ol>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/03\/01\/glazed-lemon-cupcakes\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>The Picky Apple loves lemon-y desserts.\u00c2\u00a0 Me?\u00c2\u00a0 Not so much.\u00c2\u00a0 As a result I don&#8217;t make them very often.\u00c2\u00a0 Last week we watched an episode of Everyday Baking on PBS featuring cupcakes, one of which was lemon.\u00c2\u00a0 This is a new show featuring desserts from the pages of Everyday Food magazine.\u00c2\u00a0 We weren&#8217;t too crazy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,48],"tags":[],"class_list":["post-70","post","type-post","status-publish","format-standard","hentry","category-cupcakes","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/70","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=70"}],"version-history":[{"count":1,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/70\/revisions"}],"predecessor-version":[{"id":364,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/70\/revisions\/364"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=70"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=70"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}