We’re getting together this afternoon to watch some Italian tv, do a little grammar and attempt to speak Italian while doing all of this. Most of the time we start out strong in the speaking department, but as soon as we have something important to say, we lapse into English. What we need is an Italian here with us to keep us on track!
My friend V. celebrated her birthday yesterday so I thought we should have something sweet to nibble on. Originally I was going to make a blackberry crumble, but decided on cupcakes, since it would be easier to give away the leftovers. I don’t trust myself with a pan of crumble sitting in our kitchen!
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1-1/2 cups self rising flour
1-1/4 cup all-purpose flour
3/4 cup milk
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
Preheat the oven to 350 degrees. Line muffin tins with cupcake papers.
In a large bowl on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time. Combine the flours and in four parts, alternating with the milk and the lemon juice and zest, beating well after each addition. Divide the batter among the muffin cups. Bake for 18-20 minutes or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack. When the cupcakes are cool, frost with icing. Makes: about 18
1 stick unsalted butter, at room temperature
1 box confectioners sugar (1 lb.)
1 tablespoon grated lemon zest
about 1/4 cup lemon juice (fresh)
In a bowl, cream the butter and then add the confectioners sugar a little at a time, alternating with the lemon juice. You may need more (or less) juice to get the icing to a spreadable consistency. Add zest and mix. Frost cupcakes.
Recipe adapted from Magnolia Bakery cookbook.