Lemon Cupcakes – Yum! This is a marvelous addition to a simple vanilla cupcake that is utterly delicious. For those who love cupcakes and sweet treats, these will be irresistible. When making the cupcakes remember – some people like their cupcakes to be a moist cake, others prefer a mixture that is much more dry and almost crumbly when cooked. Bake a test batch with this recipe, and see how they come out. If you would like them more moist, then add another teaspoon or two of milk when you cook your next batch. If you would like them more dry, add another 20 grams of flour. If you prefer, you can use self-raising flour – if you do, do not add the baking powder, as it will cause the cakes to expand too much when used with self-raising flour.
- Makes – 24 cupcakes (depending on the cupcake cases / tin size used)
- Preparation time: 25 minutes
- Cooking time: 20 minutes
For the cakes:
- Sugar – 110 gm / ½ cup
- Butter (unsalted) –110 gm/ ½ cup
- Plain flour –150 gm / 1 cup
- Baking Powder – 1 teaspoon (5 ml)
- Eggs – 2 fairly large eggs
- Milk – 1 teaspoon (5 ml)
- Vanilla Essence (5 ml)
- Lemon Butter – 1 cup
- Egg white – from 3 eggs
- Caster Sugar – ¾ cup / 165 gm
- Whipped cream
- Crystallized lemon pieces
- Mix the butter and sugar evenly into a fine mixture.
- Add the eggs into it one by one and mix well with the prepared mixture.
- Now add the milk and the vanilla essence into it slowly and combine into a smooth mixture and keep it aside.
- Sieve the flour and baking powder together mixing them gently.
- Mix the flour mixture with the mix prepared at Step 3.
- Mix until smooth and almost creamy, with no lumps.
- Put cupcake liners into your cupcake tin. (or stand on a tray if you prefer – if not putting in a tin, use doubled cupcake liners for strength.)
- Fill the cupcake cases with the mixture.
- Bake the cupcake cases in the oven at a temperature of 375°F or 190°C or gas 5. The baking time can be set to 20 minutes for large cupcakes while can be made about 12 minutes for small cases.
- Use a toothpick to check if the cakes are done. If it comes out without any sticky mixture on it, then they are done. If they need a bit longer, then extend the baking time for a few minutes more, and test again.
- When done, remove from the oven and scoop a small hole in the centre top of each of the cupcakes and place 2 teaspoons of lemon butter on each of them
- Place the cakes in the oven again, at a temperature of 350°F or 180°C or gas 4 and bake for a short while, until the lemon butter melts slightly into the cake and forms a gel
- Allow to cool a little.
- Beat the egg white and sugar and make an even mixture. Spread the icing over the lemon butter or, optionally, allow them to cool completely, then top with swirled stiff whipped cream and a few pieces of crystallized lemon slices. The slices can be arranged into shapes (such as hearts, or wings), but these look, and taste, beautiful regardless!
- Kim Lambert Bio
Kim Lambert cooks for fun, works as a book publisher, as well as a freelance travel writer and photographer, and is the author of a number of books, on cooking, and other topics. A version of this recipe originally appeared in her book “How to Bake the Best Delicious Valentine’s Day Cupcakes – in Your Kitchen”.
If you like this recipe, you can get more information on these ideas, and more in Kim’s books, available, in Kindle or Paperback format, from Amazon.com:
Watch out for the next book in the series – “How to Bake the Best Delicious Fudge for All Seasons – In Your Kitchen” – coming soon!
She also owns Dreamstone Publishing (http://www.dreamstonepublishing.com ), which helps others bring their book dreams to reality.