Meyer lemons……yummmmmm! Meyer lemons are relatively new to the lemon family. It is a cross between a lemon and an orange. It’s named after F. N. Meyer who in 1908 imported it into the United States from China where it has been grown for centuries. Meyer lemons have a rounder shape and smoother surface than common commercial lemons; their color ranges from deep yellow to yellow orange. The aromatic juice is sweeter and less acidic than tradtional lemons. meyer lemons are available from October through May in many supermarkets. Choose fruit that is heavy for its size. Refrigerate in a plastic bag for up to 2 weeks.
This recipe is so yummy, in a non-chocolate way! The lemon flavor is mild but bright, brighter than normal lemon juice and zest. Be careful when you zest the lemons, since the flesh is smoother, it is easier to get into the white pith, which you don’t want. The combination of cake flour and all purpose flour makes a light cake, but not too fluffy like angle-food cake. I got this recipe from www.alpineberry.blogspot.com, which is another great food blog!
You can see that the inside of the lemon is lighter than a normal lemon.
The recipe will make 24 cupcakes, just make sure you fill the cups evenly. They will go to the top, and slightly over, but they don’t rise a lot, so don’t try to stretch the batter, just make more.
The icing is simple and light, and perfect for these light cupcakes!
Iced Meyer Lemon Cupcakes
Butter and Floured by Alpineberry Mary on 3/31/2007
(yields 24 cupcakes)
3 cups cake flour (or 2 1/4 cup cake flour + 3/4 cup AP flour)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
12 ounces (3 sticks / 1.5 cups) unsalted butter, softened at room temp
2 cups granulated sugar
1 tbsp finely grated meyer lemon zest
4 large eggs
1 tsp vanilla extract
1 1/2 cups (12 fl. oz.) buttermilk
2 tbsp freshly squeezed meyer lemon juice
2 cups powdered sugar (you may not need all 2 cups)
1/4 cup freshly squeezed meyer lemon juice
To make cupcakes:
Preheat the oven to 350F. Line 24 (4 fluid ounce capacity) cupcake wells with paper cupcake liners.
Sift together both flours, baking powder, baking soda, and salt. Set aside dry ingredients.
In the bowl of a stand mixer, cream butter and sugar until fluffy, about 2 minutes. Add lemon zest and beat for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Mix in vanilla.
Stir lemon juice into your measured buttermilk. Alternately add the flour mixture and buttermilk to your batter, beginning and ending with the flour.
Fill each well approximately 3/4 full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes. Cool in pan for 5 minutes then gently transfer cupcakes to a cooling rack. Cool completely before icing.
To make icing:
Combine 1 1/2 cups powdered sugar and lemon juice. Whisk until smooth. Add some or all of the remaining 1/2 cup powdered sugar for a stiffer icing.
PS: It’s also our wedding anniversary. We’ve been officially married for 4 years but been together for almost 16 years. Happy Anniversary dear husband!