Lemon Snowdrop Cupcake

Lemon Snowdrop Cupcake

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Ingredients

  • 5 egg whites, room temperature
  • ¾ C buttermilk, divided
  • lemon zest from 2 lemons, reserve juice
  • ¾ C unsalted butter, softened
  • 1 ¾ C Pioneer® Sugar
  • 2 ½ C cake flour
  • 1 T baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. lemon extract

Buttercream Frosting Ingredients

  • 1 C butter, softened
  • 3 ¾- 4 C Pioneer® Confectioners Powdered Sugar
  • 1/8 tsp. salt
  • 2 T lemon juice or more
  • 1 tsp. vanilla
  • lemon zest from 1 lemon
  • 2 T heavy cream

Directions

  1. Preheat oven to 3500 F. Place liners in cupcake tins; set aside
  2. In a small bowl mix the egg whites 1/4 cup buttermilk and grated lemon peel; set aside.
  3. In separate bowl beat the butter and sugar until pale and creamy, about 3 – 5 minutes. Add in the dry ingredients and mix until combined.  Slowly add the egg white mixture. Beat in the rest of the buttermilk and flavoring.
  4. Fill prepared cupcake holders half-full with batter. Bake 15 minutes or until tests done. Remove from the pans after 5 minutes, then place on racks to cool completely.

Frosting Directions

 
  1. Beat butter 3 – 5 minutes until pale in color. Slowly add the powdered sugar and salt. Add the lemon juice (saved from 2 lemons), vanilla and zest; beat well. Add the heavy cream and beat another 3 – 5 minutes more until fluffy. Frost the cupcakes and decorate as you will.
 
From the Kitchen of: Dolly Votruba; Saginaw, MI
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.