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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Perfect Lemon Cupcakes Recipe

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This recipe for Perfect Lemon Cupcakes is from The Mowry/Ritchie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup cake flour
1 1/4 tsp. baking powder
1/2 tsp. salt
zest from one lemon
2 large eggs
3/4 c. sugar
1 1/2 tsp. pure vanilla
1/2 c. canola oil
1/2 c. whole milk
juice from one lemon
Directions:
Directions:
Preheat the oven to 350º and line cupcake pan with cupcake papers. Combine lemon juice & milk set aside. In a medium bowl, sift cake flour, baking powder, baking soda and salt, add lemon zest then set aside. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds). Add 3/4 cup sugar and continue to beat on medium speed for 30 seconds. Add vanilla and oil, beat on medium for 1 minute. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half the milk/lemon juice mixture, mix then the rest of the flour mixture and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.

Pour batter into a lined muffin pan. Fill about 1/2 full. Bake for 12-14 minutes at 350º. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
A note about the flour: all-purpose works, it just doesn't produce a cupcake quite as soft as cake flour.

 

 

 

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