Baking Kate: Lemon Drizzle Cupcakes
Friday, August 19, 2016
Happy Friday, everyone!
The weekend is nearly here and what's better than having a freshly baked cake to start off the weekend? Isn't the smell of freshly baked cake one of the most comforting things to come home to or is it just me?
Today I'm back with a recipe on how to make lemon drizzle cupcakes topped with a lemon buttercream frosting. Lemon overload you could say, if that's even a thing. Because one can never have too many lemons in a cake, right? There's an old German saying that says "sauer macht lustig" which literally translates into "sour makes happy" and derives from the funny face we make when eating sour food. In turn, you make other people watching you eat laugh out loud. Conclusion: eating sour food does not only make ourselves happy but also others!
In that sense, have fun eating sour food and making other people happy! And feel free to share your baking results with me over on Twitter or Instagram!
- Kathrin.--------------------------------
- 100g (unsalted) butter at room temperature
- 150g sugar
- 2 tsp vanilla sugar
- 2 eggs
- 150g plain flour
- 1 tsp baking powder
- 100ml milk
- zest of 2 lemons
Drizzle:
- juice of 1 lemon
- 30g powdered sugar
Frosting:
- 100g (unsalted) butter at room temperature
- 100g powdered sugar
- 4 tbsp lemon juice
Cook time: 25 mins
Total time: 1 hour
Yields: 12 frosted cupcakes
Lemon Drizzle Cupcakes
Ingredients
Muffins:- 100g (unsalted) butter at room temperature
- 150g sugar
- 2 tsp vanilla sugar
- 2 eggs
- 150g plain flour
- 1 tsp baking powder
- 100ml milk
- zest of 2 lemons
Drizzle:
- juice of 1 lemon
- 30g powdered sugar
Frosting:
- 100g (unsalted) butter at room temperature
- 100g powdered sugar
- 4 tbsp lemon juice
Instructions
- Preheat the oven to 180°C (Umluft/fan oven). Line a muffin tin with cupcake liners.
- Whisk the soft butter, sugar and vanilla sugar together until well combined.
- Add one egg at a time until the mixture turns lighter and fluffier.
- Sift in the flour and baking powder and blend well.
- Slowly add the milk and combine until you get an even muffin batter.
- Lastly, carefully mix in the lemon zest.
- Pour 1.5 tbsp of batter in each cupcake liner. Bake on the middle shelf for about 25 minutes or until the muffins turn golden brown.
- For extra moisture, combine lemon juice and powdered sugar. Pour 1.5tsp over each muffin as soon as they're out of the oven.
- Set the muffins aside to cool. In the meanwhile, prepare the buttercream by blending together the soft butter and powdered sugar. Pour in the lemon juice and mix well. If the buttercream is too stiff, the butter might be too cold or you could try adding another tablespoon of lemon juice. If the buttercream is too runny, add a bit more powdered sugar. Leave it to chill in the fridge and remove it 10 minutes before frosting the cupcakes.
- Frost the cupcakes with a star-shaped piping tip. Decorate with some lemon zest and voilà, enjoy!
Details
Prep time: 35 minsCook time: 25 mins
Total time: 1 hour
Yields: 12 frosted cupcakes
0 Kommentare