Sunday, February 17, 2013

Lemon Cornbread Cupcakes

I made these cute little lemony cornbread cupcakes to bring over to the grandparents' for dinner tonight (before the season finale of "Downton Abbey"!!). I'm a big fan of cornbread, so this seemed like a good way to make it for dessert. And of course anything with lemon shoots to the top of my baking to-do list!

The original recipe suggests a lemon glaze, which was fine, but next time I make these I think I'll make a cream cheese frosting or just drizzle with honey. Usually I like a citrusy glaze, but it didn't do much for the cornbread. But the actual cupcakes were really good!

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cornmeal (preferably coarse ground)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 eggs plus 1 egg yolk, room temperature
  • 1 lemon, zested and juiced (should yield 1 teaspoon finely grated lemon zest and 2 tablespoons lemon juice)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup powdered sugar, sifted
  • 2 tablespoons lemon juice (from 1 lemon)
  • Food coloring (optional)
1. Preheat to 350 and prepare cupcake pan with liners (for 16 normal size cupcakes).
2. Mix the flour, cornmeal, baking powder, baking soda and salt. Set aside.
3. Cream the butter and sugar until fluffy. Then add the eggs, lemon (zest and juice) and vanilla extract. 
4. Incorporate the flour mixture and buttermilk in turns in small batches, mixing well between each addition.
5. Divide batter amongst cups, only about 2/3 full. Bake for 16-18 minutes or until browning around the edges. Remove from pan and let cool completely. 
6. Glaze: Mix the juice and powdered sugar, adding more sugar until at desired thickness and sweetness. Add food coloring if you want a different color. Once the cupcakes are completely cool, dip the tops in the glaze and let set on a cooling rack. Finish with sprinkles if you like.

I made 24 baby cupcakes and one small cake since I couldn't find the normal-sized cupcake pan.
I didn't realize until I just uploaded this picture that I missed a golden opportunity to make a flag out of cupcakes, frosting and sprinkles on this tablecloth. 
Also, the cornbready cake is great with tea or for breakfast (probably better unglazed..)!

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