Wednesday, March 16, 2011

Lemon Cupcakes--Fresh, Sweet and a Little Tart

These are so yummy, especially when you want dessert but not something heavy. The cake was light and moist, rose well, the dark yellow egg yolks gave it a rich golden hue and after a brush with fresh lemon juice the "tart" mingled with the "sweet" for one delicious cupcake.
For 1  1/2 dozen cupcakes:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon freshly grated lemon peel
1/2 teaspoon vanilla
1 3/4 cups all purpose flour (I used spelt)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
Grate the lemon peel and set aside.
Generously grease a muffin pan or line with papers. Preheat oven to 350F.
Mix the flour, soda, powder and salt, set aside.
In a large mixing bowl, beat the butter together with the sugar until light and fluffy.
Beat in the eggs one at a time mixing well after each addition.
Add the vanilla and lemon peel.
Add the sour cream alternately with the flour mixture, 1/3 at a time.
Fill muffin cups 2/3 full.
Bake for 25-30 minutes, or until toothpick inserted comes out clean.
Allow to cool in pan for 10 minutes then remove to cooling rack.
When fully cool, poke the top of each cupcake a few times with a toothpick
then brush with the juice of one lemon.
Frost these with cream cheese frosting, butter cream or strawberry meringue (found on this blog). 

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