Lemon Cupcakes

What a weekend…! Wow… I bake Lemon Cupcakes, New York Cheesecake, Pancakes and a wholemeal bread. But first start with the Lemon Cupcakes. My mum said yesterday: “How would it be if you make a lemon-cake?!”… Ya.. of course why not… but come on… a normal lemon-cake? How boooring! So I decided to make some delicious lemon cupcakes! They’re really fantastic and ya… my mum’s saying: “These are some of the best cupcakes that you’ve ever baken.” … So… if my mum says it… *g*… As probably the most cupcakes…it’s very easy to make… quickly.. and ya.. tastes delicious! So let’s go!

 

The Ingredients for 28 cupcakes (big ones) Cupcakes
– 3 1/2 cups (390g) all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (225g) butter, softened
– 1 1/2 cups (340g) granulated sugar
– 2 teaspoons vanilla extract
– 3 eggs
– 2 (8-ounce/225g) cartons dairy sour cream
– 2 teaspoons finely shredded lemon peel

Lemon Frosting
– 3 tablespoons (42g) butter, softened
– 1 cup (110g) sifted powdered sugar
– 2 tablespoons lemon juice
– 3/4 teaspoon vanilla extract
– 1 1/4 cups (140g) sifted powdered sugar
– milk (2 to 3 teaspoons if necessary)
– 1 teaspoon shredded lemon peel

Garnish (optional)
– lime slices and some lime peel

 

The Method
Cupcakes
1. Preheat the oven to 180°C (350°F). Line 28 muffin cups (if you have 2 baking-tins) with paper bake cups; set aside.

2. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.

3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla – beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel.

4. Spoon about 1 – 1 1/2 tablespoons of the batter into each prepared muffin cup. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centeres comes out clean. Cool completely on a wire rack before frosting and topping cupcakes with zest.Lemon Frosting

In a medium bowl, beat butter with 1 cup (110g)powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1 1/4 cups (140g) powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel. Daub your cupcakes with the frosting. If you want you can decorate it with some lime-slices and lime-peel.