These fresh lemon cupcakes are always very popular in our bakery and also at weddings and christenings. Make sure you use really plump juicy lemons for maximum zing!
|8||Tbsp. (1 stick) unsalted butter, at room temperature|
|1||cup pus 2 tablespoons sugar, preferably golden bakers’ sugar (see Note)|
|2||large eggs, free-range or organic|
|1||cup self-rising flour (see Note)|
|¾||cup plus 2 tablespoons all-purpose flour|
|⅓||cup 2 percent reduced-fat milk, at room temperature (see Note)|
|2||Tbsp. freshly squeezed lemon juice|
|1||Tbsp. sour cream|
|~||Grated zest of 1 lemon (you need 1 teaspoon)|
Culinate editor’s notes: If you use standard-size muffin tins, your cupcake yield will probably be more like 16 cupcakes, not a dozen.
Baker’s sugar, or superfine sugar, is available in supermarkets, but you can make your own by grinding granulated sugar finer in a food processor. You can also use ordinary granulated sugar.
Self-rising flour is popular in Britain, less so Stateside. Make your own equivalent by placing 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Finally, whole milk or even buttermilk works just as well as low-fat milk in this recipe.
This content is from the book Cupcakes from the Primrose Bakery by Martha Swift and Lisa Thomas.
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