Preheat oven to 350 degrees. Process chocolate in food processor until finely chopped. Toss chocolate with 1 tbsp flour; set aside.
Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 to 6 minutes. Add eggs, one at a time, beating well after each addition.
Whisk together 1-1/2 cups flour, salt and baking soda, add to butter mixturea alternately with milk. Begin and end with flour mixture. Beat at low speed until blended after each addition. Add lemon zest and juice, beat for 1 minute. Stir in chocolate. Spoon batter into lined muffin pans, filling two-thirds full. Bake 18 to 20 minutes or until cupcakes are firm but not dry. Remove and cool completely on wire racks. Top with Lemonade Frosting
LEMONADE FROSTING - Beatn 1/2 cup unsalted butter, softened and 2 tsp sea salt at medium speed with an electric mixer for 30 seconds or until smooth and creamy. Add 2-1/2 cups of powdered sugar, 1 tbsp milk and 1 tbsp half-and-half, beating until blended; scrape down sides of bowl. Add 2-1/2 cups powdered sugar with 1 tsp vanilla extract, 2 tbsp fresh lemon juice, and 2 tbsp lemon zest, beating until blended and stopping to scrape bowl as needed. Beat mixture on high speed 5 to 6 minutes or until light and fluffy
Originally Submitted
12/12/2012
0 Out of 5 from
0 reviews
You can add this Lemonade Sunshine Cupcakes recipe to your own private DesktopCookbook.
