Thursday, February 17, 2011

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:

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)

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.

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