Lemon cupcakes Recipe: I have decided to come up with a lemon cupcake recipe because lemons are most consumed and readily available in winter. The other reason I thought of lemons is because they are a lot of them this season and I had to make use of them. I tried them with a bit of whipped cream in lemon juice and it is so mouth watering. They are delicious with the chilled whipped cream.
Summary : Lemon cupcakes Recipe
- Preparation -35 mins
- Baking -30 mins
- Total time- 1hr 5mins
- Serving 24
- Yield -24
Ingredients
- 2cups self raising flour
- ½cup castor sugar
- 1tspn salt
- 1tspn baking powder
- 2tspn vanilla essence
- ¾ melted butter
- 1egg
- Half cup sterilized milk
- Half cup sour milk
- Lemon zest
- 2 tablespoon lemon juice
Ingredients For the Cream
- 5 tablespoon phino whip
- Half cup full cream milk
- 2 tspn lemon juice
- 1tblespn stabilizer
Method
- Preheat the oven to 180° to warm up the oven
- Grease and line the baking tins with paper cups
- Sieve all the dry ingredients in a bowl 3 times to in cooperate air
- If the butter is not melted, melt it and let it cool
- Make a well in the dry ingredients
- Mix the sour milk, the sterilized milk, lemon juice and add vanilla essence
- Add melted butter and slightly beaten egg into the milk
- Pour the milk mixture into the dry ingredients
- Mix them together using a metal spoon and destroy all the formed lumps
- Add the lemon zest to the mixture and mix again
- Put the mixture in the baking trays using table spoon in order to have same size cupcakes
- Bake for 35 minutes
- Serve them cool with a little bit touch of cream on top
For the creaming
- Whip the phino whip powder with the full cream until it becomes fluffy and then add the lemon juice
- Add the stabilizer
- Allow it to chill for 10 mins
Nutritional value.
- Energy 201kj
- Protein 6g
- Carbohydrates 64g
- Cholesterol 4mg
- Dietary fibre 2.2g
- Monosaturated fat 1.5g
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