Is everyone ready for the CCCC recipe #2?! After the huge success GrandmaG had with her delicious carrot cake cupcakes, I can only hope to do as well!
I found this recipe on Food Network and thought it sounded great. Plus it received a lot of good reviews. It will need to be adapted for cupcakes. You can view the original recipe here
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html
LEMON CAKES (half recipe)
Copyright 2001, Barefoot Contessa Parties!
1/4 pound (1 stick) unsalted butter at room temperature
1 1/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
4 tsp grated lemon zest lightly packed (3 to 4 large lemons - Use only fresh lemons and lemon juice)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbl lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/4 cup granulated sugar with 4 Tbl lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
FRESH LEMON CREAM CHEESE FROSTING
8oz cream cheese at room temp
8 tbls butter at room temp
3 cups confectioners sugar, sifted
2 tbls fresh lemon juice
1 tbls grated lemon zest (approx. 1 lemon)
Mix cream cheese and butter together until well blended. Add confectioners sugar slowly. Mix in lemon juice and zest.
As recipe contributor this week I get to decide how long we have until the next recipe is submitted. I think we should have 2 weeks to test this recipe. So, the next recipe will post on Tuesday, September 9th.
Iâve been given the challenge of selecting the next recipe contributor. To do this, Iâve decide to ask all those who are interested to PM me with a number between 1 and 1000 before midnight on Thursday August 28th. Iâve chosen a number (which I have shared with Grandma G, just to keep things fair). The person closest to the number will be the next recipe contributor!
Happy Baking!
I like lemon cakes. I am very excited about these, as soon as I do the others!!! Time just ran away this weekend.
I would love to join this but cream cheese and lemons are too expensive where I'm from. although i am such a big fan of anything lemon-y. i hope you would post pictures of your cupcakes so I can drool while looking at them 
Oh these sound delicious too. I will make some as soon as I get a chance. Thanks, 
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
Is this a typo? Do you mean 6 tablespoons?
Thks...I've been lurking, but I LOVE LEmon. And I LOVE to test....
Julia
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
Is this a typo? Do you mean 6 tablespoons?
Thks...I've been lurking, but I LOVE LEmon. And I LOVE to test....
Julia
It might just be easier to click on her Food Network link and print the recipe out.
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
---This is a typo!!---
It should be 6 tablespoons, not cups! I cut the recipe in half because it makes a lot of cake. When I did, I forgot to erase "cups."
Thank you so much acookieobsession for pointing this out!
may I ask where the icing recipe came from??
To be honest I'm not exactly sure. I have a large Word file where I cut and paste recipes that I want to try. It's definitely from somewhere on CC but I have no clue where it came from. Could it be yours?
We don't want to forget to post a link for each previous CCCC threads to the new ones!
http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=600308&postdays=0&postorder=asc&&start=0
Cupcakes, where do you live that cream cheese is expensive?
In the philippines. it's relatively expensive here, not an everyday thing, you can only find it in specialty stores, especially in the small city i live in. i lvoe cream cheese so when i buy it, i tend to just eat it in fear of having a recipe turn out wrong LOL
sorry for the OT.
may I ask where the icing recipe came from??
To be honest I'm not exactly sure. I have a large Word file where I cut and paste recipes that I want to try. It's definitely from somewhere on CC but I have no clue where it came from. Could it be yours?
No it definately isn't mine 
Just was curious is all, just sounds deliteful and seems absolutely perfect for this recipe.
Dawn
You guys are killing me... I have to wait until Saturday to make them so they are fresh for church Sunday... how am I supposed to wait that long?? Sheesh!
I hear ya, I may not even be able to get to them this weekend! 
Quick question, can I use margarine in the icing recipe or will it detract from the cuppy recipe too much seeing as how it has butter in it?? If I have to use butter in the icing recipe, does it need to be salted or unsalted??
Oh, sorry!
I would not suggest margarine as it would have a margarine taste. Does that make sense? Butter has a better flavor. You can use either type of butter, different people will tell you different reasons to use the different types! 
Some people think the salted butter is rank, some people think the unsalted is nasty! Whatever you do, if you use the unsalted, use a pinch of salt. If you use salted, be careful about using salt. Either way will taste good!!
Oh, sorry!
I would not suggest margarine as it would have a margarine taste. Does that make sense? Butter has a better flavor. You can use either type of butter, different people will tell you different reasons to use the different types!
Some people think the salted butter is rank, some people think the unsalted is nasty! Whatever you do, if you use the unsalted, use a pinch of salt. If you use salted, be careful about using salt. Either way will taste good!!
MY HERO 
Thanks, I will stick with salted butter, I am just used to using margerine, expense wise.
I would ove to be in the CCCC club. How do you join. Is there a list of who goes next in line for the recipes.I have a recipe that I would love everyone to try. I cant wait to bake these lemon ones.
There is no requirements to join except you have to have fun! Just read the first post and that will explain how to get a chance to post a new recipe!!
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