Lemon Cupcakes; Paper Liners (Optional) - Babycakes MT-6 Instruction Manual

Lemon Cupcakes

Lemon tastes refreshing no matter what time of year. We know it takes a minute to
freshly squeeze the juice, but the flavor of the cupcakes will be so much better — you
will be glad you did.
Tips
Top with Lemon Glaze or frost with Lemon Buttercream Frosting or Cream Cheese
Frosting. Garnish with tiny curls of lemon zest, if desired.
For ease, zest the lemon first, then juice it. One lemon will yield about 3 tbsp (45 mL)
juice and 2 to 3 tsp (10 to 15 mL) zest. Zest only the colored portion of the peel, avoiding
the bitter white pith underneath. If you have leftover lemon juice, cover and refrigerate it
for up to 5 days, or freeze it for up to 6 months.
Makes 26 to 28 cupcakes

Paper liners (optional)

1 cup all-purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
Pinch salt
3⁄4 cup granulated sugar
1⁄3 cup butter, softened
2 eggs, at room temperature
1⁄4 cup sour cream
Grated zest of 1 lemon
3 tbsp freshly squeezed lemon juice
3 tbsp milk
1⁄2 tsp lemon extract (optional)
1. In a small bowl, whisk together flour, baking powder, baking soda and salt. Set
aside.
2. In a medium bowl, using an electric mixer on medium-high speed, beat sugar
and butter for 1 to 2 minutes or until fluffy. Add eggs, one at a time, beating
well after each addition. Beat in sour cream and lemon zest. Reduce mixer
speed to low and beat in one-third of the flour mixture. Beat in lemon juice,
then another third of the flour mixture, then milk. Beat in the remaining flour
mixture. Stir in lemon extract (if using).
3. If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22
mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a
cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat
with the remaining batter.
Excerpted from 175 BEST
Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be
reprinted without publisher permission.
10
BABYCAKES™ CUPCAKE MAKER RECIPES by Kathy Moore &
250 mL
5 mL
2 mL
Pinch
175 mL
75 mL
2
60 mL
45 mL
45 mL
2 mL