LEMON CUPCAKES
LEMON CUPCAKES ARE VERY SIMPLE AND EASY TO MAKE AND TASTE
SIMPLY DELICIOUS WITH A TANGY TWIST TO IT.
INGREDIENTS FOR LEMON CUPCAKES
½ CUP (8 TABLESPOON) UNSALTED BUTTER ROOM TEMPERATURE
½ CUP (8 TABLESPOON ) CASTOR SUGAR
½ CUP ALL PURPOSE FLOUR SIFTED
ZEST OF HALFLEMON (ZEST IS THE OUTER LAYER OF THE CITRUS
FRUIT LEMON THAT IS SCRAPED OR SHREDDED)
1 TABLESPOON LEMON JUICE
LEMON FROSTING
½ CUP UNSALTED BUTTER ROOM TEMPERATURE
11/4 CUP ICING SUGAR
ZEST OF HALF LEMON
1 TABLESPOON LEMON JUICE
METHOD FOR THE LEMON CUPCAKES
PREHEAT OVEN TO 180 DEGREE CELCIUS
LINE THE CUPCAKES CUPS WITH
PAPER LINERS.
IN A BOWL BEAT THE BUTTER AND SUGAR TOGETHER WITH A BEATER
TILL CREAMY TEXTURE IS FORMED.NOW ADD THE EGGS ONE BY ONE AND BEAT WELL.
FOLLOWED BY ADDING LEMON ZEST AND LEMON JUICE AND BEATING
AGIAN.NOW USING A WOODEN SPPON OR SPATULA FOLD IN THE FLOUR MIXTURE AND MIX
GENTLY TILL COMPLETELY BLENDED.
POUR THIS BATTER WITH A SPOON IN THE LINED CUPCAKE MOLDS
FILLING ABOUT 2/3RD FULL.BAKE FOR 15-20 MINUTES TILL COOKED OR TILL A TOOTHPICK INSERTED AT
THE CENTRE COMES OUT CLEAN.REMOVE FROM OVEN AND LET THEM COOL.
METHOD FOR THE FROSTING
IN A LARGE BOWL USING AN ELECTRIC BEATER BEAT THE BUTTER
TILL CREAMY FOR ABOUT 2-3 MINUTES.ADD LEMON ZEST AND LEMON JUICE TO IT AND BEAT
TILL SOFT.
NOW GRADUALLY ADD IN THE ICING SUGAR TO THIS MIXTUREAND MIX
WELL AFTER EACH ADDITION.(THE MORE YOU WILL BEAT THE MIXTURE THE LIGHTER THE
FROSTING WILL BE)
GARNISH WITH SILVER EDIBLE BALLS
