Lemon Cupcake with Lemon Buttercream


INGREDIENTS:

FOR THE CUPCAKES:
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt

FOR THE FROSTING:
1 cup unsalted butter, softened
4 cup powdered sugar
1 lemon, zested and juiced
2 Tbsp heavy cream

DIRECTIONS:

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