For a special occasion, afternoon tea or simple baking project to keep the kids busy in the school holidays. These easy and classy lemon cupcakes are worth trying dessert. These lemon cupcakes are so fluffy, bursting with the lemon flavor, moist and topped with a refreshing lemon buttercream frosting. Made with fresh lemon juice and lemon zest that provide the perfect amount of tanginess in each bite.



Preparation Time: 15 min | Cooking Time: 30 min | Serves: 6 |Category: Dessert

Ingredients:

» Wheat Flour: 65 gr.

» Sugar: 100 gr.

» Baking Powder: 1Tsp

» Milk: 2 Tbsp

» Oil: 110 ml.

» Egg: 1

» Lemon Juice: 1 Tbsp

» Lemon Zest: 1 Lemon

» Cupcakes Tins: 6

Method:

Step 1:

Sift flour, sugar and baking powder into a bowl. Add egg, milk, lemon juice and oil.

Step 2:

Mix all ingredients well and pour into cupcakes tins. Strew with lemon zest.

Step 3:

Preheat the fryer for 4-6 minutes to 200 C. Place the moulds in the device and select the PASTRY program. Check if the cupcakes are done by sticking in a toothpick, If the toothpick comes up without any batter, the cupcakes are done. Let them cool before removing from the tins.

Step 4:

The last step is simply putting everything together, feel free to use your favorite piping tip for the frosting.

Lemon Buttercream Frosting:

» Softened Butter: 175 g

» Icing Sugar: 350 g

» Fresh Lime Juice: 1/2  Tbsp

» Vanilla Extract: 1/2 Tbsp

» Fresh Lemon Zest: 1 Tsp

» Salt: To taste

Make Frosting:

Beat the butter at medium speed until smooth. Add the powdered sugar, vanilla extract, lemon juice and lemon zest. Beat at low speed  about 2 minutes, until the frosting is light and fluffy. When the cupcakes are cooled completely, Frost as desired and enjoy.

How To Store Leftover Frosted Cupcakes:

Leftover frosted cupcakes can be store d at room temperature for about 24 hours, then refrigerated after that. Keep them in an airtight container and enjoy within 2-3 days. They are best served at room temperature.

Nutrition Facts:

Calories: 232  | Fat: 13g | Carbs: 27 g | Protein: 3g