Make your own lemon cupcakes
Just like that, lemon is such a big deal now. Everywhere you go, there would be lemon juice and lemon cupcakes being sold.
But do you know you can make a healthy version of lemon cupcakes on your own? Pulse daily DIY thinks so and here’s a way to do it.
-1/2 teaspoon salt
-1 cup unsalted butter, at room temperature
-2 cups white sugar
-4 eggs, at room temperature
-1 teaspoon vanilla extract
-2 tablespoons lemon zest
-1 cup whole milk, divided
-2 1/2 tablespoons fresh lemon juice, divided
-Lemon Cream Icing
-2 cups chilled heavy cream
-3/4 cup confectioners’ sugar
-1 1/2 tablespoons fresh lemon juice
-Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
-Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
-Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
-Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
-To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.