Got lemons? Make cupcakes of course!

Health coaches are not some strange mythical creature that never eat anything bad or sweet. I am finding this is the usual thought when I share I am a health coach. No my dear friend, and I am only speaking for myself here, I eat sweets and junk food. Just there’s a trick to it all. 

So with spring here, and a holiday weekend upon us here’s a great sweet recipe that honestly you can feel a lot better about making up. Reason being is you are not going to use a mix and you wont be using some can of frosting. So that in it of itself saves you extra calories and odd chemicals for your body to digest.

Besides it’s a holiday weekend. Enjoy it and dump the diet please. Holdiays are about fun and enjoyment. Not diets and limits. Need permission? Ok I grant you permission to eat that cream filled egg  this weekend. Just this weekend though. And not cases of them every day all weekend long.

Besides there is a real health benefit to lemons. I am going to be sharing that next week with a really delish recipe and a video with more details from my very own kitchen!  

For now let’s enjoy a sweet treat that will brighten up your spirits after a long, long , long winter. 

  

Lemon Filled Cupcakes with Lemon Glaze

Makes 8 cupcakes

For the cupcakes:

  • 1 1/2 cup of cake flour (the non self rising kind)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 1/2 freshly grated lemon zest
  • 1 stick of unsalted butter (that’s 1/2 cup)
  • 1 cup of sugar + 2 Tablespoons of sugar
  • 2 tablespoons +4 tsp fresh lemon juice
  • 4 large eggs
  • 1/2 cup + 2 2 tablespoons cream cheese, softened (that’s about 4 ozs)
  1. Preheat your oven to 350 and then line 8 cupcake pans with liners
  2. Mix together flour, baking soda and salt. Whisk in lemon zest.
  3. In another bowl cream 1 cup + 1 Tablespoon sugar, plus 2 teaspoons of lemon juice untill smooth.
  4. Beat in on egg at a time inot sugar mixture untill smooth. 
  5. Combine your mixed wet ingredients with your dry mixed ingredients untill you have a nice batter.
  6. In another bowl mix together cream cheese, remaining 1 tsp of zest, 2 tablespoons of sugar and 2 teaspoons of lemon juice untill you have a smooth lemon cream.
  7. spoon batter into each cupcake pan to only fill about half way.
  8. Now spoon about a tablespoon or so of lemon cream to top each pan with batter. 
  9. Spoon remaining batter over lemon cream filling. and smooth out the tops.
  10. Bake in oven for 20 mins or untill golden brown.
  11. remove from pans and allow to cool. Once cool top with glazw.

How to make glaze:

  • 1/2 cup of freshly squeezed lemon juice
  • 2 cups of confectioners’ sugar, sifted
  • 1 tablespoon of butter
  • zest of one lemon
  1. mix lemon juice with sugar untill dissolved in a microwable bowl. 
  2. Whisk in butter and lemon zest.
  3. Microwave for 30 seconds.
  4. Whisk untill smooth and drizzle over cooled cupcakes and allow to set.

Decorate or enjoy as is!

See you next week!

Shelly

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