With the beginning of wedding season comes the beginning of the great wedding shower. Gaggles of women, mini sandwiches, tea, champagne, and the threat of a torrid evening with the girls at a later date, are all part of the game plan as wedding dates approach.
And with all the world heading to green pastures, it was a joy to be outsourced as a "local" provider of ever so cute cupcakes for the daughter of Petaluma's own Karen Peterson-Nau. A woman who truly wears many hats, she also is quite skilled at pulling out all the stops for the perfect and Petaluma pretty bridal shower. Not a beat missed in planning her daughters eco friendly and daisy inspired summer wedding.
Summer Wedding Cakes with iLeoni toppers!
3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
2 tablespoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 degrees. Line two 12 muffin tins with paper liners.
In a large bowl combine flour, baking powder, and salt.
In the bowl of an electric mixer, combine butter and sugar. Beat on medium until light and fluffy, scrapping down the sides of the bowl with mixer off, as needed. Add the eggs, one at a time, mixing well after each addition.
Alternating between dry ingredients and buttermilk, add to butter mixture beginning and ending with dry ingredients. Add lemon juice and zest and mix briefly to incorporate.
Divide batter among muffin tins filling 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool on rack and frost as desired. Cream cheese frosting would be delish’
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