Lemon Goat Cheese Cupcakes | Recipes | Foodservice | Burnbrae Farms
The creamy-tangy 'surprise' frosting and lovely moist texture will make these lovely cupcakes a real crowd-pleaser.
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Ingredients
- Cupcake
- 1 3/4 cup / 425 mL all-purpose flour
- 1/4 cup / 50 mL cornstarch
- 1 cup / 250 mL granulated sugar
- 1 tsp / 5 mL baking powder
- 1/4 tsp / 1 mL each baking soda and salt
- 3/4 cup / 175 mL softened butter
- 1/3 cup / 75 mL sour cream
- 1/2 cup / 125 mL milk
- 1/2 cup / 125 mL Naturegg Simply Egg Whites, well shaken
- 2 tsp / 10 mL each vanilla extract and finely grated lemon zest
- Lemon Syrup
- 1/4 cup / 10 mL granullated sugar
- 2 tbsp / 30 mL each lemon juice and water
- 1/2 cup / 125 mL softened butter
- 4 oz / 125 g softened goat cheese
- 3 cups / 750 mL icing sugar
- 1 tsp / 5 mL each finely grated lemon zest and juice
- 1 tsp / 5 mL vanilla extract
- Pinch salt
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