These are beginning to be a tradition! A buttery batter with a tinge of lemon, and cheerful pink frosting sprinkled with whatever fancies you have, it's a lovely way to welcome the New Year.
2 sticks ( 1 cup) unsalted butter, softened
1 cup sugar
3 large eggs
zest of one lemon
2 cups King Arthur flour
1 t. baking soda
2 t. baking powder
pinch of salt
1 c. sour cream
2 T. vanilla (yes)
Preheat oven to 350F.
Grease two Texas size muffin tins .
Cream the butter and sugar together until fluffy.
Add the eggs, one at a time, and beat until absorbed.
Add the lemon zest.
Mix in the flour, baking powder and baking soda, and the pinch of salt.
Add the sour cream and mix.
Add the vanilla and mix.
Using an ice cream scoop, add two scoops to each muffin cup.
Bake about 25 minutes, or until tops are somewhat firm to the touch.
Place on cooling rack. After five minutes, unmold and let cool completely, or the frosting will melt.
The frosting: ( I got this from the Magnolia Bakery in NYC)
2 sticks unsalted butter, softened
1/2 cup milk
6-8 cups confectioner's sugar
2 t. vanilla
Whip in bowl until creamy. I started with 6 cups confectioner's sugar, but the frosting wasn't thick enough , so I kept adding more until the consistency was what I wanted.
Add food coloring until you have the shade you want. You can also divide the frosting into bowls and make several colors - just make sure you have enough pastry bags!
Scrape the frosting into a pastry bag, fitted with a star tip. Squeeze bag, beginning in a circle around the edge of the cupcake, then circling in until the tope of the cupcake is covered. Pull up tip, and make a smaller circle of frosting right in the middle of the cupcake. Decorate as you wish.
A joyous New Year to all!