Module 7: RECIPE : Cupcakes
Lemon cupcakes are bright, fresh, and soft.
This recipe uses lemon zest and lemon flesh to bring a natural citrus flavor into the cupcake. The zest gives the strongest lemon aroma, while the lemon flesh adds freshness and a little moisture.
The goal is a tender cupcake with a clean lemon flavor that feels light and cheerful.
Ingredients
75 g unsalted butter, softened, about 1/3 cup
150 g sugar, about 3/4 cup
2 eggs
50 g oil, about 3 tbsp plus 1 tsp
100 ml milk, about 1/3 cup plus 1 tbsp
180 g all-purpose flour, about 1 1/2 cups
1 tsp baking powder
1/4 tsp salt
Zest and flesh of 1 lemon, no seeds
Lemon Note
Use the yellow zest only, not the bitter white part underneath.
Remove all seeds from the lemon flesh before adding it to the batter. Chop the lemon flesh into small pieces so it mixes evenly into the cupcake batter.
Method
Preheat the oven to 175°C, 350°F, and line a cupcake tray with paper liners.
In a mixing bowl, cream the softened butter, sugar, and lemon zest until light and smooth.
Add the eggs one at a time, mixing gently after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients and milk to the butter mixture in alternating additions, mixing gently between each addition.
Add the lemon flesh and oil, then mix until just combined.
Do not overmix. The batter should look smooth and soft.
Portion the batter evenly into the cupcake liners, filling each liner about two-thirds full.
Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick comes out clean.
Let the cupcakes cool completely before frosting.
Beginner Baking Notes
Lemon zest gives the cupcake its strongest lemon flavor, so add it with the butter and sugar. This helps release the natural oils from the zest.
Be careful not to overmix after adding the flour. A gentle hand helps keep the cupcakes soft.