Bet you can’t eat just one of these moist, melt in your mouth delights.
Double Lemon Cupcakes
Ingredients
- 2 cups sifted cake flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tbsp lemon zest, finely chopped
- 1 1/4 cup milk
- 1 1/2 tbsp lemon juice
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/3 cup icing sugar
- 1/8 cup lemon juice
- 1 1/2 tbsp lemon zest, finely chopped
Glaze
Instructions
- Preheat oven to 350 F
- Sift flour (important), then measure out 2 cups. Combine with baking soda, baking powder, salt and zest. Set aside.
- Combine milk and lemon juice and set aside.
- Cream together butter and sugar. Beat in eggs, one at a time. Add vanilla. Stir dry ingredients into butter mixture, alternating with milk mixture.
- Spoon into paper-lined cupcake tins. Bake for 15-18 minutes until firm.
- Combine icing sugar, lemon juice and zest and pour over warm cupcakes. Cool completely before removing. Makes 18 cupcakes