I am definitely getting better at this baking thing. So I had the wild thought that I would try my hands at cupcakes, and not from a box cupcakes! I was feeling pretty proud of myself as I was making the batter, however they ended up a little dry. This was because I was using a cake recipe and when you make cupcakes you need to lessen the time. They still turned out delicious, which is surprising! So needless to say this might be a full proof type of recipe.
This came from the Julia Child's Kitchen Wisdom book. And can you really go that wrong with Julia Child? Here's the recipe below, if you are making the cake than cook at 350 F for 30-35 minutes. If your making cupcakes than you only want to bake for only 15 minutes, same temp as the cake. Look below for the icing recipe. It can be used for anything!
Shift flour with 1 tabs sugar and salt and reserve the clarified butter in a 2 quart bowl. Beat the eggs in your mixer bowl with the remaining sugar and vanilla until you have formed the ribbon. At once, rapidly sift on and fold in a quarter of the flour, then half rest of the flour, and the finally all of it. Fold a large plop of this cake batter into the clarified butter and the fold it back into the batter. Turn batter into pan or into cupcakes pans no more than half way or 1/4 inch from the rim. Let them cook for the time stated above. Before you ice let the cake or cupcakes cool.
Lemon Icing
This came from the Julia Child's Kitchen Wisdom book. And can you really go that wrong with Julia Child? Here's the recipe below, if you are making the cake than cook at 350 F for 30-35 minutes. If your making cupcakes than you only want to bake for only 15 minutes, same temp as the cake. Look below for the icing recipe. It can be used for anything!
Genoise Cake
1/2 cup plus 1/3 cup plain bleached cake flour (shifted)
1 tbs plus 1/2 cup sugar
1/4 tabs salt
1/4 cup warm clarified butter
4 large eggs
1 tsp pure vanilla extract
Preheat oven to 350 F, slide rack onto the lower middle level, and prepare your pan. To prepare the pan smear inside and sides lightly with softened butter. Pour 1/4 cup cake flour into pan, shake and turn in all directions to cover surface completely, turn pan upside down and bang out excess flour.
Shift flour with 1 tabs sugar and salt and reserve the clarified butter in a 2 quart bowl. Beat the eggs in your mixer bowl with the remaining sugar and vanilla until you have formed the ribbon. At once, rapidly sift on and fold in a quarter of the flour, then half rest of the flour, and the finally all of it. Fold a large plop of this cake batter into the clarified butter and the fold it back into the batter. Turn batter into pan or into cupcakes pans no more than half way or 1/4 inch from the rim. Let them cook for the time stated above. Before you ice let the cake or cupcakes cool. 
Lemon Icing
1/4 cup of butter
3 cups of powdered sugar
2-3 tabs of lemon juice
You can hand beat the icing but if you have a mixer you can do it to. You want a nice firm icing so if it is a bit runny than add more sugar till properly thicken.
You can also at fruits and chocolates to either the batter or the icing to create a variety.
Enjoy!!!
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