Skip to main content

Lemon White Bottom Cupcakes

I love black bottom cupcakes and I had some artisan cream cheese from Costco laying around.  But, I thought I'd try something different, since I'd been making so many chocolate things.

Stacey's Lemon Vanilla White Bottom Cupcakes Ingredients:

Batter
1c white unbleached flour, organic
1/2c whole wheat flour, organic
1c sugar, organic
2 tbs cornstarch
1.5 tsp baking powder
1/2 tsp salt
1/2c canola oil, organic
1/2c sour cream, organic
2 eggs, organic
1 egg yolk, organic
1.5 tsp vanilla bean paste
1/4c coconut milk beverage (original)
Zest and juice from 1 med size lemon (approx 2 tbs juice + 2 tsp zest)

Filling
8 oz cream cheese
1 tbs sour cream, organic
1/4c sugar, organic
1.5 tsp vanilla bean paste
Pinch of salt
1 egg white
 Zest and juice from 1 med size lemon (approx 2 tbs juice + 2 tsp zest)

Preheat oven to 400F.  Line a cupcake pan with cupcake liners.

I mixed the dry ingredients for the batter, and then stirred in all the wet ingredients. Side note: the microplane rasp is the best for zesting lemons. :)

Then, for the filling, I used my immersion hand blender with whisk attachment (you can use a hand mixer, but I don't have one) to blend the cream cheese, sour cream, sugar, vanilla and salt.  Then I put in the egg white, zest and juice in and blended further until it was smooth.

I filled the cupcake cups half-way with batter and then put a tablespoon dollop of filling in the middle of each one, on top of the batter.

Then I baked for 17 minutes, rotating pan once after 10 minutes. This ended up being a little long for the dark-coated muffin pan.  The cheesecake filling ended up feeling a tad overcooked.


But, seemed to be just right for the light-coated muffin pan.

Next time should check at 15 minutes.  Tastes pretty good, but I might lessen the lemon juice a little in the filling next time, maybe to 1 tbs.

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Chocolate Banana Muffins with Cream Cheese Frosting

I made these for a potluck. Three people asked me for the recipe. Now you can be part of the three!  Ingredients: 3 large ripe bananas, mashed 3 tbs butter 3 tbs oil 2 eggs 1/3 c buttermilk 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 2 c flour 3/4 c baking soda 1/2 c cocoa powder 2 tbs butter 1/2 c milk chocolate chips (but you can use any kind) Chocolate dipped banana chips and decorating sugar (optional) Preheat oven to 350F. Mix all the first set of ingredients together (all the wet + sugar and salt). Mix in the flour and baking soda. Split the batter in half and add the cocoa powder, 2 tbs butter, and chocolate chips to 1 half. You might have to use a mixer because the cocoa powder gets clumpy. Fill muffin cups with half of each kind of batter. Bake for 20-22 minutes. Makes about 18 muffins. Cream cheese frosting ingredients: 1 – 8oz pkg cream cheese 5 tbs butter 1 tbs sour cream 1 tsp vanilla (I used vanilla bean paste) 1 c p

No-Boil Pasta Bake

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :)  Ingredients 8 oz uncooked pasta (I used gemelli because I like the shape) 15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had) 1 c milk 1/4 c water 1/3 c grated parmesan 1 lb sausage (optional) 3/4 c riced cauliflower (optional) More grated parmesan and cheddar for the top Fresh ground black pepper I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables. Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the