Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Lemon Buttermilk Cupcakes with Lemon Cream Cheese Frosting 

So I have been interested in cupcakes and muffins lately, and this was a request – lemon cupcakes. And I also want to use the new cupcake liners that I got from the Amazon. They are really kind of pretty. Not very fall like, but I do like the pink. dd_1645
1 1/4 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
pinch of salt
1 Tbs lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup lemon juice
3 Tbs canola oil
1 tsp lemon extract
1 tsp vanilla

Preheat oven to 350 degrees. Whisk together flour, sugar, baking powder, and salt. Whisk in lemon zest.

In a bowl, whisk together egg, buttermilk, sour cream, lemon juice, oil, and lemon extract. Add wet mixture to dry mixture, folding with a spatula until just combined. Do not over-mix.

Fill muffin cups half full and bake 29 – 31 minutes or until toothpick come out clean or with a few moist crumbs. Set on a rack to cool.

Frosting:
8 ozs cream cheese, softened
1 tsp vanilla
juice of one lemon and zest that lemon too, if you are going for it. You should
8 ozs powdered sugar, sifted**

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, and lemon juice. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth).

I think next time I will leave out the lemon extract from the cupcakes. It just seems to take over. Bugger all. I really think I like lemon extract less as time goes on. No, I know I do.