Tuesday, April 23, 2013

Sunny Lemon Cupcakes

We were sitting on lunch break in the lab when the conversation turned to cake and our favourite kinds of cake (not on my initiation, I swear!). During the conversation lemon cake was mentioned and there was a general consensus that we'd all love some lemon cake right now. So I volunteered my services and promised lemon cupcakes the following day.

I have a lovely recipe for Earl Grey and Lemon Cupcakes, really moist and deliciously aromatic. But in order to make these cupcakes as moist I knew I'd have to substitute the tea for something else. So I thought about it and settled on Greek yoghurt, which I've used with great results before. These cupcakes are intensely lemony, there are 4 lemons involved in the batter and yummy glaze that goes on top! But it's not too tart or overpowering. Aside from the initial mixing of the wet ingredients the mixing method is all folding. the key to a tender, light cupcake is air, air, air! So be gently with the mixture but careful not to over-mix or they could be bready! 

Lemon Cupcakes
Makes 15-17
  • 200g butter, room temperature
  • 215g caster sugar
  • 4 tbsp Greek yoghurt
  • 3 eggs
  • 275g self raising flour
  • juice of 1 lemon
  • zest of 2 lemons
Preheat the oven to 180C and line the cupcake tin with liners
Cream butter and sugar until light and fluffy
Add the eggs one at a time, beating well after each
Sieve in 1/3 of the flour and fold gently
Add the yoghurt and fold
Sieve in the remaining flour, fold in and fold in the juice and zest
Fill the liners nearly to the brim and bake for 30-35 minutes

Cool in the tin for 15 minutes before turning out onto a wire rack and cooling completely. Then glaze and enjoy!

Lemon Glaze
  • 500g icing sugar
  • juice of 2 lemons
  • zest of 1 lemon
Combine all ingredients (if it's too thick or thin add more juice or sugar as needed)