Lemon Cupcakes

Hey peeps!!

Just a quick post...

I made some lemon cupcakes yesterday (they were incredible), thought I'd share the recipe!

Stumbled upon this recipe online somewhere, and they are ridiculously lemony.

According to Ina Garten (my favourite person on the Food Network by far), the most flavour is in the zest of the lemon!!! I didn't use any vanilla extract in the batter, and used lots of lemon juice in the cream-cheese frosting.

A family friend of ours makes the most INSANE lemon pavlova, and these taste almost identical!!!!

Here's how it goes..

Ingredients

60g unsalted butter, softened

140g caster sugar

2 eggs

100g plain flour

1/4 tsp bicarbonate of soda

1tbsp lemon juice

1tsp lemon zest (or more if you like it extra tangy)

1/4 cup soured cream

Method

Preheat the oven to 180C.

Line a 12-hole cupcake tin with some muffin liners.

Sift the flour and bicarb into a small bowl and set aside.

Beat the butter and sugar until light and fluffy, and then mix in the eggs.

Once the eggs are incorporated, add in the flour mixture and beat on medium until well mixed.

Next, fold in the lemon zest, juice and soured cream with a spatula, and spoon the batter into the prepared liners. I usually use an ice cream scoop - it just creates perfectly uniform-sized cupcakes. Because I used large muffin cases and quite a wide ice cream scoop, I only got around 8-9 cupcakes out of this batter. However, if you make them as normal cupcake size, you're likely to get about 11 or 12.

Bake at 180C for about 15-18 minutes, until the cakes are slightly golden and firm to the touch.
Take out of the oven and leave to cool.

FROSTING

A simple cream cheese frosting, with the volume turned up.

Ingredients
100g cream cheese
75g unsalted butter, softened
300g icing sugar
1 tsp lemon juice (to taste).
1 tsp soured cream
splash of milk (if needed)
extra lemon wedges, for garnish.

Beat the butter and cream cheese until smooth. 
Add in the icing sugar in small batches (so to avoid making too much mess).
Add in the soured cream and lemon juice and beat on high speed until light and fluffy.
Add milk if the frosting is still too thick.
Either spread or pipe onto the cupcakes and place a small lemon wedge on top to decorate.

So good!!!