A Southern Grace: fore!

June 18, 2013



Try as I might, I just can't get into golf. I don't like to play it (though putt-putt is sometimes a gas) and I really don't like watching it. I do, however, get a kick out of some of the clothes golfers wear.

Some golfers have become known for things other than (or in addition to) their talents (I'm looking at you, Tiger), and Arnold Palmer is an example. He famously enjoyed a beverage consisting of half sweet tea and half lemonade, so if that combination is something you'd like, all you have to do is order an Arnold Palmer the next time you're footling at the country club.

These cupcakes were inspired by that oddly refreshing drink. The cake (which, incidentally, happens to be the softest, fluffiest, most magnificent white cake I've ever made or eaten) is flavored with lemon zest and extract, and to enhance that citrus zing, I filled each one with a dollop of lemon curd lightened up with some whipped cream. The frosting is flavored with concentrated sweet tea, and it's by far my favorite part of this treat. If you've never used tea to flavor frosting (I hadn't), I urge you to try it soon!

This batch of cupcakes is really pretty ideal for a cookout or summer potluck. If that is your intention, make the frosting a little bit extra stiff--buttercream is notorious for wilting in the heat of the sun.

Arnie Palmer Cupcakes (or, for the more conventional among you, Lemon Cupcakes with Lemon Curd Filling and Sweet Tea Frosting)
Makes 28
Lemon cupcakes:
  • 2-1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1-1/2 cups granulated sugar
  • Zest of two lemons
  • 1/2 cup unsalted butter, softened
Lemon curd:
  • 3 egg yolks
  • 6 tablespoons granulated sugar
  • 1/4 cup fresh lemon juice
  • 1-1/2 tablespoons heavy cream
  • 3 tablespoons unsalted butter, cut into pieces, cold
  • 1 teaspoon freshly-grated lemon zest
  • 1/2 cup heavy whipping cream, cold
Sweet tea frosting:
  • 3 regular-sized black tea bags
  • 1/4 cup boiling water
  • 1 cup butter, softened
  • 3 cups powdered sugar
First and foremost, make the lemon curd: In a heavy saucepan, whisk together the egg yolks, sugar, lemon juice, 1-1/2 tablespoons cream, and butter and cook over moderately low heat, whisking constantly, 5 to 7 minutes, or until mixture just reaches a boil. Strain the curd into a bowl and stir in the zest. Cover the surface of the curd with plastic wrap and chill at least 4 hours and up to 2 days.
Next, begin the process for making your frosting: Pour 1/4 cup boiling water over the 3 tea bags and let steep for 10 minutes. Remove tea bags, squeezing out excess water; place tea concentrate in the fridge to cool.
Now begin your cupcakes: Preheat oven to 350 degrees F. Line cupcake tins with paper liners and spray with non-stick cooking spray. Sift together the flour, baking powder, and salt and set aside. Thoroughly whisk together the milk, egg whites, and extracts in another medium bowl. In a large bowl, rub lemon zest and sugar together with your fingers until the sugar is moist and fragrant. Add the softened butter and beat at medium speed for a full 3 minutes, until light and very fluffy. Add one third of flour mixture and beat for a bit on medium speed. Beat in half of the milk mixture, then beat in another third of the flour mixture until incorporated. Add the rest of the milk mixture, then the final third of the flour mixture. Beat for an additional 2 minutes until batter is well-blended. Distribute the batter evenly among the cupcake liners, filling each about 2/3 full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Cool completely.
Continue making the filling: Once your curd is cool, whip the remaining 1/2 cup heavy cream until stiff peaks form. Fold this whipped cream into the curd until no streaks remain and the curd is lightened. To fill the cooled cupcakes, carve a cone shape section out of the top of each cupcake and fill the hole with a generous blob of curd. P lace the filled cupcakes in the fridge whilst you finish making the frosting.
Finish making the frosting: In the bowl of a mixer, beat the softened butter until smooth. Add the cooled tea and powdered sugar and beat on low speed until combined. Once all the powdered sugar is mixed in, increase the speed to medium high and beat for about a minute, until fluffy. Add more powdered sugar if needed to get the proper consistency. Generously frost the filled cupcakes and serve.


Lisa-Marie said...

OH my. Tea and lemonade, two of my favourite things! Your are on fire with your recent recipes.

Rosa's Yummy Yums said...

Heavenly! I love citrusy desserts and cakes.



Joanne said...

I can't get into golf either...it just seems so boring. Though I bet after a few Arnold Palmers (and with the promise of these cupcakes)...it would be infinitely less so!

Angie's Recipes said...

Not a fan of golf either...
Gorgeous cupcake...Grace. Super light texture and the beautiful frosting with tea sounds so much healthier.

Katerina said...

I am not a golf fan either but I would love to ge3t my hands on these cupcakes! look awesome!

José Manuel said...

Que pinta tan etupenda.


Unknown said...

As usual your combination of flavours is original and scrumptious.

Barbara said...

Never was much of a golfer....I tried, to please my dad, but preferred tennis. I keep up with the sport though. (A necessity in this family!)
Love these cupcakes! I've never used tea in a frosting, can't wait to try it. Your cupcake looks light as a feather, Grace.

Choc Chip Uru @ Go Bake Yourself said...

I'm not a fan of golf but I love your cupcakes :)

Choc Chip Uru

Pam said...

What a cool & tasty combination of flavors. The white cake with lemon has me drooling and the tea flavored frosting sounds awesome. You rock Grace.

Juliana said...

Wow Grace, this cupcake looks fabulous, and yes, I love Arnold Palmer...what a great idea of making it into a cupcake.
Have a wonderful week :D

Susan said...

We drink Arnold Palmers all the time (not at the country club though!) and it would never have occured to me to translate that great flavor combination into cupcakes. These sound amazing!

shaz said...

Oh I love the sound of tea frosting. I made tea flavoured macarons once, and loved it, so I now this will taste good. And the cake looks so amazingly light and fluffy. Well done Grace :)

Mimi said...

Arnold would be proud! Delicious looking cupcakes.

Lorraine @ Not Quite Nigella said...

I had no idea that that was what the drink was made up of! How unusual! I think I'd start with one of your cupcakes before trying the drink :P

Anonymous said...

I'm not a fan of golf but I love your cupcakes :)

Caroline Taylor said...

How funny. I tried golf for the first time yesterday, really not my thing. These cupcakes look great.

Nutmeg Nanny said...

I've never gotten into golf either, but I do see myself getting into these cupcakes! What an awesome flavor :)

Dana said...

I seem to have caught onto the Arnold Palmer train slowly.

I used to just make REALLY lemony ice tea and think that it was pretty much the bees knees.

And then I found out that what I was doing was already being done, and already a thing. Yay for Arnold Palmers!

Savor The Baking said...

Sweet tea frosting sounds yummy. Especially since I am a tea lover.

dessert girl said...

Oh, I'm so excited to try these cupcakes! I'm obsessed with Arnold Palmers and Momofuku used to have an Arnold Palmer cake that I used to dream about. Hurrah for lemonade and tea!