It's a Sunday morning and this bright sunny day inspired me to bake some cupcakes :)
I have baked muffins before but this time i wanted to try out my hand in cupcakes and what better than Lemon cupcakes :D ...they are moist, buttery, with just the right amount of that lemony zing...
Usually I prefer muffins over cupcakes as i am not a frosting person ..that over sweetness of frosting sometimes takes away the actual flavor of the bread.But this time i thought to why not make them with little less sweetness and for that icing sugar is great or a some fresh fruit on top of whip cream ..
Vanilla frosting could also be replaced by strawberry frosting..and i think i will try one soon :D
Lets get straight into the recipe now :
I have baked muffins before but this time i wanted to try out my hand in cupcakes and what better than Lemon cupcakes :D ...they are moist, buttery, with just the right amount of that lemony zing...
Vanilla frosting could also be replaced by strawberry frosting..and i think i will try one soon :D
Lets get straight into the recipe now :
PREP TIME
BAKE TIME
TOTAL TIME
Makes: 12 medium cupcakes
Ingredients:
LEMON CUPCAKES
- •Softened butter 1/2 cup (115g)
- •powdered sugar 1 cup (200g)
- •2 large eggs, room temperature preferred
- •2 teaspoons vanilla essence(any)
- •1 and 1/2 cups (190g) all-purpose flour
- •2 teaspoons baking powder
- •1/2 cup (120ml) milk
- • Lemon Zest, of 1 large lemon or 2 small ones
- • Lemon Juice, 1 tablespoon
Vanilla FROSTING
- •Softened unsalted butter 3/4 cups (170g)
- •Whipping cream /powder (any brand), 4 tablespoon
- • Icing Sugar, 125 grams
- • Vanilla essence, 1 teaspoon
optional
- •Lemon slices for garnish or sprinkles
Directions:
- Preheat the oven to (180°C).
- For cupcakes: Beat the butter and sugar together in a large bowl until creamed. About 2-3 minutes. Add eggs and vanilla. Beat until everything is combined, about 2 full minutes. Set aside.
- In a bowl, mix together the flour and baking powder. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating slowly after each addition. Batter will be thick. Beat in the milk, lemon zest, and lemon juice slowly until just combined. Do not over-mix this batter at any point. Spoon batter evenly into 12 cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when done. Remove from the oven and allow to cool completely before frosting.
- For the frosting: Whisk butter until light and fluffy, for about 5 minutes. In a separate bowl whisk the whipping cream until it triples in volume and forms stiff peaks.
- Fold in the whipping cream to the whisked butter and add in the icing sugar and vanilla essence.
- Refrigerate the frosting for about 15 minutes before you transfer it to your piping bag.
- To decorate : Pipe on the frosting and decorate with a some sprinkles or a slice of lemon .
- Let me know how it turned out for you ..
Have a sweet n sour Sunday :)