LEMONADE CUPCAKES & FROSTING

This is a recipe from New York that I got from a friend several years ago.

6-oz white chocolate, chopped
1 1/2 cups all-purpose flour
1 stick butter, softened
1 cup sugar
2 large eggs
1/2 tsp salt
1/4 tsp baking soda
1/2 cup milk
2 tbsp lemon zest
1 tbsp lemon juice

Preheat oven to 350 degrees.

Process chocolate in food processor until finely chopped.  Toss with one tablespoon of the flour; set aside.

In the large mixer bowl, beat the softened butter and sugar together at medium speed until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating well after each.

Whisk together the flour, salt, and baking soda; add to the butter mixture alternately with the milk.  Beat at low speed until blended until after each addition.  Add the lemon juice and zest and beat for a minute.  Stir in the white chocolate.

Spoon the batter evenly into 18 paper-lined muffin cups, filling each about 2/3s full.

Bake cupcakes at 350 degrees for 18 to 20 minutes or until the cakes are firm but not dry.  Remove to wire racks and allow to cool completely.  Frost completely cooled cupcakes with the Lemonade Frosting recipe below.

LEMONADE FROSTING
1 stick butter, softened
2 tsp salt
5 cups confectioners' sugar, sifted, divided
1 tbsp milk
1 tbsp cream
1 tsp vanilla
2 tbsp lemon juice
2 tbsp lemon zest
Thin strips of lemon peel for garnish, if desired

Beat butter and salt together at medium speed of an electric mixer about 30 seconds or until smooth and creamy.  Add half of the powdered sugar, the milk, and cream; beat until well blended, scraping down sides of bowl as needed.  Add the remaining half of the confectioners' sugar, vanilla, lemon juice and zest.  Beat until blended, scraping down bowl as needed.  Beat on high speed until light and fluffy, about 5 minutes.

Frost the cupcakes and garnish with strips of lemon peel if desired.

Yield: 1 1/2 dozen frosted cupcakes

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