Wanted to try baking these Lemon Cupcakes long ago but didn't have the chance as lately very enthusiastic with steaming cakes. This is an easy recipe and it comes with lemon curd which I did not want to include as I do not like it with too much lemon taste. I felt the texture was a little dry (but my son likes it), maybe I have baked it for too long. Also, felt the butter too little (original recipe 113g) so will increase to 120g the next time I baked it again.
Ingredients120g unsalted butter (at room temperature, cut into small pieces)
3 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon
195g plain flour
1 1/2 tsp baking powder
1/4 teaspoon salt
Directions1. Preheat oven to 180 degrees C.
2. With an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
3. In a separate bowl, whisk together the flour, baking powder and salt.
4. With the mixer, alternately add the flour mixture and milk, in 3 additions, beginning and ending with flour. Scrape down the sides of the bowl as needed.
5. Fill the muffin cups 3/4 with the batter and bake for about 20 - 25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. 6. Remove from oven and place on a wire rack to cool.