Baking is one of my passions. After university I definitely plan to work my way up in the pastry sector. But for now it will remain as my number one hobby.
This lemon recipe is amazing! It uses freshly squeezed lemon to achieve a delicious tangy flavour. Accompanied with lemon cream cheese frostin it is simply heaven. I definitely suggest it to all the lemon lovers out there.
Here is my time lapse video of this recipe, to show you the process and decoration, click here to watch.
It makes about 15 cupcakes.
(You can slowly add small amounts of lemon juice/zest to suit your taste)
Lemon Cupcakes
2 1/2 cups of plain flour
2 1/2 tsp baking powder
1/4 tsp salt
8 tbs butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 cup of fresh lemon juice
1 tbs of lemon zest
Method
1. Pre-heat oven to 180 degrees celsius.
2. Sift flour, baking powder and salt together in a bowl and set aside.
3. Using a handheld mixer or a stand mixer cream the butter and sugar for 3 to 5 minutes, or until light and fluffy. Then ass the eggs one at a time, mixing slowly after each addition.
4. Add the vanilla to the milk in a large measuring cup.
5. Add one third of the dry ingredients, followed by one third of the wet ingredients. Repeat until is used. Mix slowly until just incorporated.
6. Add lemon juice and zest into the mixture, still on low speed.
7. Fill cupcake cases around 2/3 full. Bake for 16 to 18 minutes (checking regularly). The cupcakes are done when a tooth pick inserted comes out clean.
Lemon Cream Cheese Frosting
60 g butter
240 g cream cheese
Add about 1+ cup of icing sugar
Lemon zest
Lemon juice
1. Cream the butter and cream cheese with an electric mixer unti it is light and fluffy.
2. Add the sugar and lemon zest/ juice. Continue mixing until combined.
Tip: The longer you mix the frosting, the lighter it will be.
Have a great weekend!
Have a great weekend!
