Recipe World Lemon Cup Cakes

Lemon Cup Cakes

The cupcake was designed to conveniently serve a single person as it is baked in a muffin tin or cupcake paper. It was originally known as the 1-2-3-4 cake because the recipe called for 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs along with other ingredients such as milk and baking soda. Cupcake flavors are endless but one of the most delicious is the humble lemon cupcake. This lemon cupcake recipe only takes 30 minutes to make. This lightly sweet cupcake is perfect for an afternoon tea or coffee. What makes this lemon cupcake more delicious is the apricot glaze.

Ingredients:

• 115 grams of softened butter
• 115 grams of fine sugar
• 1 tbsp lemon zest
• 1 large egg
• 2 egg yolks
• 125 grams of plain flour
• ½ tsp baking powder
• 25 grams of milk

Apricot Glaze:

• 200 grams of apricot jam
• 50 milliliters of water

Instructions:

This recipe takes about 25 to 30 minutes to make. Serves 8 cupcakes.

Preheat oven to 190°C.
Put softened butter in a mixing bowl.
Using a wire whisk, cream butter for about 3 seconds or until smooth.
Add lemon zest and sugar.
Whisk for 30 seconds.
Add eggs and beat another 30 seconds.
Mix flour and baking powder in a separate bowl.
Add half of the flour mixture to egg mixture.
Continue whisking for 30 seconds.
Pour in milk and continue beating for another 30 seconds.
Add the rest of the flour mixture.
Using a spatula fold in the flour until a smooth batter is formed. This will take about 1 minute.
Put the batter in a piping bag.
Line a muffin pan with cupcake paper.
Fill half of each cup with the batter.
Bake in the oven at 190°C for 15 minutes.
While the cupcakes are baking, prepare the apricot glaze.
Put water and apricot jam in a saucepan.
Mix and simmer for 1 minute.
Pass apricot mixture through a strainer to get a fine glaze.
Set aside to cool.
Take the cupcakes out from the oven and let it cool.
Brush the top of each cupcake with apricot glaze.
Top with some grated lemon peel.