Mean Chefs Vanilla Buttermilk Cupcakes Recipes

MEAN CHEF'S TRIPLE LEMON LAYER CAKE

Steps:

• Preheat oven to 350F; position rack in middle of oven.
• Crease and flour two 8x2-inch round cake pans.
• Sift flour, baking powder and salt together.
• Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
• Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
• Add remaining 1 1/2 cups sugar and beat until smooth.
• Beat in 1/4 of the milk until just blended.
• On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
• Beat until just blended.
• In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
• Add 1/4 of the whites to batter and fold in with a whisk or spatula.
• Fold in remaining white 1/4 at a time.
• Divide batter evenly between cake pans and smooth tops.
• Bake until tester in center comes out clean- about 35-40 minutes.
• Let cool for 10 minutes, remove from pans and cool completely on rack.
• Cut each cake in half horizontally using a long serrated knife.
• Place one layer on a serving plate, cut side up.
• Spread with 1/3 cup of chilled lemon curd.
• Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
• Top with fourth cake layer.
• Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
• Chill to firm crumb coat for about 30 minutes.
• Spread remaining frosting decoratively over sides and top of cake.
• Scatter top with lemon zest as garnish.
• TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
• Add confectioners sugar in batches and beat until light and fluffy.
• Add lemon juice and beat for 1 minute.
• Can be made a couple of hours ahead and kept covered at cool room temperature.