Lemon Cupcakes

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Some yummy, sweet and very lemony cupcakes. Ideal for birthdays, parties or just for fun.

Here’s what you need:

–          110g soft butter (take it out oft he fridge about 30mins early)

–          ¼ teaspoon Vanilla (and I mean real teaspoons, not American ones) – I like to use real vanilla, so I scrape the pulp out of an actual bean. If what you extract from the bean is not actually a full ¼ tsp don’t worry, it will be enough still

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–          150g sugar

–          Grated peel of 2 organic lemons

–          2 eggs

–          90ml milk

–          1 table spoon of sour cream (again, a real one)

–          2 table spoons of squeezed lemon juice – you can add more if you like your cupcakes to be a little more on the sour side than the sweet side

–          275g flour

–          1 ½ teaspoons of baking powder

–          A little bit of salt

Here’s what you do:

–          Preheat the oven to 180°C

–          Beat the butter, vanilla, sugar and lemon peel until it’s nice and soft

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This is roughly what your dough should look like. Sorry for the crappy lighting.

–          Add the eggs separately and beat them into the dough – that way you automatically beat it longer, getting more air into the dough and eventually making it fluffier. At this point my dough looked pretty disgusting, so I didn’t take any pictures, but no worries!

–          Add the milk, sour cream and lemon juice and beat thoroughly (dough still looking disgusting)

–          Add the flour, salt and baking powder and beat the dough again (don’t hesitate to beat it that extra minute) – et viola! Dough not looking disgusting anymore

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–          Get your partner to sneak a bit of the dough (this step is not obligatory)

–          Put the dough into your cupcake forms and eat the rest (again, not obligatory 😉 you can also make a second bunch. I ended up with way too much icing – partly because I don’t put as much on my cupcakes as others, but also because I could have probably made at least 4 more cupcakes out of the dough)

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I like to use a table spoon and a teaspoon to put doughs of this consistency into the forms, I find that this makes the smallest mess possible.

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–          Put the cupcakes into the oven for about 8-10 minutes

–          Check with a wooden stick (those long toothpick thingies) if the consistency is right – no dough should be sticking to the stick!

–          Let the cupcakes cool

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Here’s what you need for the frosting:

–          55g of soft butter

–          300g powdered sugar

–          Grated peel of 2 lemons

–          3 tablespoons of squeezed lemon juice

–          decoration

Here’s what you do:

–          beat everything except the decoration together  – roughly about 5 minutes, so it gets nice and fluffy

–          put it on the cup cakes – you can use an icing bag, but I just used a knife and slapped it on, because it’s easier and faster, and I find that it has some kind of home-made feel about it.

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–          Put on decoration if you want to. I put on some very girlish eatable pearls, in hopes of my boyfriend finding them not manly enough to eat, so he would leave them for me. But since a cupcake with pink pearls was the first he went for, I gave up and accepted my fate 😉

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Get this recipe’s printable pdf version here: Lemon Cupcakes

Deutsche Version des Rezepts als pdf Datei hier: Zitronen Cupcakes

This recipe was adapted from http://fraeuleincupcake.wordpress.com

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