Last November I came across the project called Frosting for the Cause, their aim is to gather bakers from around the world to raise funds to find a cure for cancer - one day at a time. Baking for a cause, especially cancer well, there were no second thoughts I immediately registered.
It seems that everyone knows someone that is either a survivor of cancer or one that lost their life to it. I made these cupcakes to honor two brave women that are survivors and my cousin Joanne who lost her battle to Colon Cancer in 2003 she fought a brave fight and not a day goes by where she is not missed.
I made lemon cupcakes with a vanilla bean frosting, apologies for not including a tutorial but I did these today when I was home with my two kids and well the idea of cupcakes had them a little over excited I was lucky to just get them out of the oven.
Makes 12 regular cupcakes or 48 mini cupcakes
- 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 1 cup sugar
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk, at room temperature
- 3/4 teaspoon vanilla extract
- 3 large eggs, at room temperature, separated
- 1 teaspoon lemon zest
Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
In a standing, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Add lemon zest to the batter.
Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and cool in tins for 10 minutes before placing on wire rack
Vanilla Butter Cream Frosting - Adapted from Martha Stewart
Makes enough for 30 cupcakes
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk
- Seeds from one vanilla bean
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
- For the pale yellow icing, I used the Wilton gel coloring 'Yellow' and a pink heart chocolate candy. A MATER tip B8 was used for the frosting