Lizstomania and Lemons and Such

Hola amigos.
It was my friend's birthday the other day, so of course I baked her cupcakes. Every day Andie (the birthday girl) and I go to Mulberry's (the awesome little store right by my school) and I get my small nonfat sugar free vanilla latte, and she gets her kiddie chai and a piece of lemon bread. SO, in honor of that (and also the fact that I am very much anticipating summer) I decided to make her some lemon-y cupcakes.
After looking at a bajillion and one cupcake recipes involving lemons, i decided to make her yellow cupcakes with a lemon sauce on top. I got both recipes from Cupcakes! by Elinor Klivans.


Easy-Mix Yellow Cupcake Batter

1 1/4 Cups unbleached all-purpose flour
1/2 Tsp. baking powder
1/4 Tsp. baking soda
1/4 Tsp. salt
1 Large egg
1 large Egg yolk
1 Cup sugar
1/2 Cup canola or corn oil
1 Tsp. vanilla extract
1/2 Cup sour cream

1. Preheat oven to 350 degrees F.
2. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing.
4. On a low speed, mix in the oil and vanilla until blended. Mis in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.
5. Bake for about 18-20 minutes. Makes about 12 cupcakes.

Lemon Sauce

1/2 Stick unsalted butter
1/3 Cup fresh lemon juice
2 Large eggs
2 Large egg yolks
1 Cup sugar
2 Tbsp. cornstarch, dissolved in 1/4 cup water
1 Tsp. grated lemon zest

1. In a medium saucepan, heat the butter and lemon juice over medium heat until the butter melts and the mixture is hot, about 130 Degrees F on a thermometer.
2. Meawhile, in a medium bowl, whisk the eggs, egg yolks, and sugar together to blend them, then whisk in the dissolved cornstarch.
3. Whisking constantly, slowly pour the hot butter and lemon juice into the yolk mixture.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a large spoon, just until it comes to a boil and thickens; it wil take about 6 minutes.
5. Immediately remove from heat, strain into a small bowl, and stir in the lemon zest.
6. Press plastic wrap directly onto the surface of the sauce, use a toothpick to poke a few holes in the plastic wrap to let steam escape, and refrigerate until cold. The sauce will thicken further as it cools. Makes about 1 cup of sauce.

Peace. Love. Cupcakes.