Lemon Buttermilk Cupcakes
makes about 12 cupcakes
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons lemon zest
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
Pre-heat oven to 375 degrees. Line a muffin tin with cupcake papers and set aside.
Whisk together the dry ingredients and set aside.
Using an electric mixer, combine the butter, sugar, and lemon zest until pale and fluffy. Beat in the eggs, one at a time, until smooth. Add in the vanilla and mix until combined. Stop the mixer and scrape down the bowl.
With the mixer on low, gradually add in half of the dry ingredients. Slowly stream in the buttermilk and mix until combined. Add in the remaining dry ingredients and mix until the last streaks of flour disappear. Mix on medium for no more than about 30 seconds.
Evenly distribute the batter using a mechanical ice cream scoop into the lined pan. Do not fill the cupcake liners more than about 2/3 of the way full.
Bake the cupcakes in the preheated over for 8 minutes. At 8 minutes, turn the heat down to 350 degrees and continue to bake until done, about an additional 12 minutes (20 total minutes). When done, they should be slightly golden on top and toothpick inserted into the center should come out clean.
Cool cupcakes in the baking tin for 5 to 10 minutes, then continue to cool on a wire rack before frosting.
Lemon Iced Tea Buttercream
small recipe Swiss meringue buttercream
1 cup lemon iced tea
1 to 2 tablespoons fresh lemon juice
Pour 1 cup of lemon iced tea into a small saucepan. Place on the stove and bring to a simmer. Reduce the heat and continue to simmer for about 1 hour, or until the tea reduces down to about 1/4 cup. Set aside to cool.
In the meantime, prepare the buttercream.
Once the tea syrup has cooled, mix 3 to 4 tablespoons into the buttercream. Add in the fresh lemon juice and adjust to taste. Depending on how sweet vs lemony you'd like the buttercream, adjust the tea syrup and lemon amounts accordingly. However, do not add too much of either liquid or the buttercream may split.