I baked this for my peer in office to celebrate his coming birthday :). At first i thought want to bake mango moose cupcake but i have no plan on how to finish my whipping cream if i open to make the mango moose so i put on hold 1st. While i am surfing on FB and i saw this video recipe posted by Laura (i watch ALL of her video.. hehe) and i check on my fridge, yes... i have lemon on hand. So, lemon cupcake it is... :)
Ingredients: Lemon Cupcake
190g All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
150g Caster Sugar
125g Unsalted Butter at room temperature
2 Eggs
60ml Whole Milk
¼ cup of Sour Cream
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract
Method:
1 tsp of Baking Powder
¼ tsp of Salt
150g Caster Sugar
125g Unsalted Butter at room temperature
2 Eggs
60ml Whole Milk
¼ cup of Sour Cream
2 tsp of Freshly Grated Lemon Zest
1 Tbsp of Fresh Lemon Juice
½ tsp of Vanilla Extract
Method:
1. Preheat the oven to 180c, line a 12 piece cupcake tin with liners and set aside.
2. In a small bowl, whisk together the flour, baking powder and salt, set aside.
3. In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4. Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5. Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6. Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
Ingredient: Lemon Creme Cheese Frosting
Ingredient:
28g Unsalted butter
40g Icing sugar
3. In a large bowl, using a hand help whisk or you can do this in a big standing mixer, cream together the butter and sugar, add the eggs and incorporate well.
4. Add the sour cream, milk, lemon zest and lemon juice and mix until its all well incorporated.
5. Add the dry ingredients to the wet and mix them in to combine but make sure you don’t over mix.
6. Using a large ice cream scoop, divide your batter evenly in lined muffin tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack.
Ingredient: Lemon Creme Cheese Frosting
Ingredient:
28g Unsalted butter
40g Icing sugar
60g cream cheese1 tsp Lemon zest
1 1/2 tsp Lemon juice
1/4 tsp Vanila extract
Method:
1. In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
2. Spoon on each cupcake and enjoy!
1 1/2 tsp Lemon juice
1/4 tsp Vanila extract
Method:
1. In a large bowl using a hand help whisk, cream together the butter and cream cheese. Add the remaining ingredients and mix until you have a creamy frosting.
2. Spoon on each cupcake and enjoy!
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