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.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything