Lemon CupcakesTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:277.3 kcal
Proteins:5.5 g
Fats:17.1 g
Carbohydrate:26.6 g
Fibers:0.5 g
Sugar:17.6 g
Cholesterol:99.4 mg
Sodium:285.6 mg
Calcium:68.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
180
ml
salted butter, at room temperature
250
ml
sugar
grated zest of 1 lemon
3
eggs
150
g
flour
225
ml
sour cream or plain yogurt
10
ml
baking powder
2.5
ml
baking soda
2
ml
salt
60
ml
lemon juice
**Frosting
300
g
cream cheese
1
egg white
45
ml
icing sugar
45
ml
lemon juice
**Decoration
candied lemon peel
METHOD
1. Preheat the oven to 180° C (350° F).
2. In a bowl, cream the butter and sugar; add the grated lemon zest.
3. Blend in the eggs, one at a time, then the sour cream and lemon juice.
4. In another bowl, combine the dry ingredients (flour, baking powder, baking soda and salt). Incorporate the dry ingredients into the butter mixture (step 3), being careful not to overmix.
5. Line muffin tins with paper liners; fill three-quarters full with batter.
6. Bake for about 18-20 minutes - the cupcakes are done when a toothpick or the tip of a knife inserted into the center comes out clean. Cool the cupcakes.
Frosting
1. Beat an egg white to stiff peaks.
2. Cream together the cream cheese and icing sugar; add the lemon juice.
3. Gently fold in the beaten egg white to lighten.
4. Ice the top of each cupcake with frosting, using a knife or a piping bag.
5. Decorate with a little candied lemon peel.
