"Labor Inducing" Lemon Cupcake

There is a resturant in North Carolina (Cappellino's Crazy Cakes) who boasts 124 births from OVER-due mamas after the consumption of their seemingly average 'Lemon drop Cupcake'...

Read about the Cupcake here in an article from Mar. of 2011.


I found TWO recipes suppossedly from the SAME bakery.

Lemon Drop Cupcakes

Makes 24 cupcakes.
For the Cupcakes

• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

For the Frosting

• 3 tablespoons butter or margarine, softened
• 2 1/4 cups confectioners’ sugar
• 2 tablespoons lemon juice
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon grated lemon peel
• 1 tablespoon milk

Directions

1. Preheat the oven to 350°F.
2. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well.
3. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
4. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350°F for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
5. For frosting: Cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel, and milk; beat until smooth. Frost cupcakes.

Recipe TWO:

Triple lemondrop cupcake

Makes 24 servings
Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup plus 6 tablespoons unsalted butter, softened, divided
• 2 cups granulated sugar, divided
• 3 eggs plus 4 egg yolks, divided
• 1 teaspoon pure vanilla extract
• 1/2 cup plus 3 tablespoons fresh lemon juice, divided
• 1 cup plus 2 tablespoons low-fat milk, divided
• 1 tablespoon plus 1 teaspoon grated lemon zest, divided
• 1 tablespoon cornstarch
• 4 cups confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F.
2. Coat 2 (8-inch) round pans with cooking spray and flour, shaking out excess flour.
3. In a medium-sized bowl, combine flour with baking powder and salt. In a large bowl, beat 1/2 cup butter with 1-1/4 cups granulated sugar until pale yellow. Beat in 3 eggs, one at a time, beating well after each addition. Beat in vanilla and 1 tablespoon lemon juice, and then gradually beat in flour mixture, alternating with 1 cup milk.
4. Pour batter into pans and bake for 30 minutes or until a toothpick comes out clean. Cool fully before frosting.
5. Combine 1 tablespoon lemon zest, 1/2 cup lemon juice, cornstarch, 6 tablespoons butter, and 3/4 cup granulated sugar in a medium saucepan. Heat over medium heat until mixture comes to a boil. Stir until sugar dissolves then reduce heat to low.
6. Beat 4 egg yolks in a small bowl and whisk in a small amount of hot lemon mixture, to temper the eggs. Lower heat and whisk egg mixture back into pot, stirring continually. Cook for 5 minutes over low heat until mixture thickens. Pour mixture into a bowl and chill until completely cool.
7. To make frosting, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 2 tablespoons milk until smooth and fluffy.
8. To assemble cupcake, inject each cupcake with lemon filling (or use a pastry brush to brush mixture all over exterior or cupcake) place in refirdgerator for 30 minutes. 
9. Frost cake with lemon frosting on top. Chill until ready to serve.