Champagne and Lemon Cupcakes
Prep Time: 15 minutes
Total Time: 1 hour and 15 minutes
Servings: 2 1/2 dozen cup cakes
Ingredients:
For Cup Cakes:
1 cup butter, softened
2 cups sugar
5 whole eggs
1/2 tsp Almond Extract
Juice and zest of 1 Lemon
3 cups All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Almond Champagne
For Frosting:
1 cup powdered sugar
4 tsp Champagne
1 tsp Lemon Zest
1/2 tsp Vanilla
For Cup Cakes:
1 cup butter, softened
2 cups sugar
5 whole eggs
1/2 tsp Almond Extract
Juice and zest of 1 Lemon
3 cups All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup Almond Champagne
For Frosting:
1 cup powdered sugar
4 tsp Champagne
1 tsp Lemon Zest
1/2 tsp Vanilla
Directions:
For Cup Cakes:
Preheat oven to 350 degrees.
In stand mixer, cream together butter and sugar.
Beat in eggs, almond extract, lemon juice and zest, baking soda, baking powder and salt.
Add in almond champagne and lastly, flour.
Spoon batter into paper-lined standard-size muffin pans, filling three-fourths full.
Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool 10 minutes in pan, and then turn out onto a cooking rack.
Cover in frosting or powdered sugar.
For Frosting:
In small bowl, whisk together powdered sugar, champagne, lemon zest and vanilla.
Pour over cooled cup cakes before serving.
For Cup Cakes:
Preheat oven to 350 degrees.
In stand mixer, cream together butter and sugar.
Beat in eggs, almond extract, lemon juice and zest, baking soda, baking powder and salt.
Add in almond champagne and lastly, flour.
Spoon batter into paper-lined standard-size muffin pans, filling three-fourths full.
Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Allow to cool 10 minutes in pan, and then turn out onto a cooking rack.
Cover in frosting or powdered sugar.
For Frosting:
In small bowl, whisk together powdered sugar, champagne, lemon zest and vanilla.
Pour over cooled cup cakes before serving.
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