Lemon Cupcakes with Lemon Glaze
Baking for years, still looking for the superb butter cupcake recipe which stays soft and moist for longer period.
Have been experimenting different method, creaming, mixing and recipes. The cupcakes tasted soft and moist for the first two days, but then its turned slightly dry after. Well, I might be over-beaten the batter. I am still hoping to get the right recipe. Will keep trying!
This cupcake tasted moist, soft and fluffy. Recipe inspired by Rose' Heavenly Cakes, original is butter cupcake and I did slight amendment by adding lemon juice and lemon zest. This recipe is slightly higher in butter content, its moist due to sour cream in it. This recipe is a keeper for sure and the better one thus far.
Here is another recipe converted into Thermie method.
Ingredients:
100 grams Large Eggs, at room temperature
160 grams Sour Cream or Full-fat Yogurt
1 ½ teaspoon Pure Vanilla Extract
200 grams Cake Flour (or Bleached All-Purpose Flour)
160 grams Caster Sugar *N1
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
170 grams Unsalted Butter (19c to 23c)
For Lemon Flavor, add in juice of 1 Lemon and zest.
Preparations:
1. Preheat the oven to 175c.
2. In a small bowl, whisk the sour cream and the vanilla just until lightly combined.
3. In another mixing bowl, mix the flour, sugar, baking powder, baking soda, and salt.
4. In TM bowl, put in butter and caster sugar mix until fluffy. Scrape down the sides of the bowl. 2 minutes/Reverse/Speed 0-3.5.
5. Add eggs one at a time. Beat well after each egg is added. Scrape down the sides of the bowl. 15 sec each at speed 3.5.
6. Add flour and sour cream (alternating to creamed mixture) in 3 additions, beginning and ending with flour. Each addition 30 sec/MC/Reverse/Speed 3.
7. Spoon batter (approximately 45g) into the prepared cupcake liners, will be about three-quarters full.
8. Bake for 20 to 25 minutes, or until dark golden brown, a cake tester inserted in the center comes out clean. Otherwise, bake for another 3-5 minutes.
9. Cool the cupcakes in the pans on a wire rack for 10 minutes. Remove cupcakes from the pans and cool completely on wire rack.
Happy Baking!
Have been experimenting different method, creaming, mixing and recipes. The cupcakes tasted soft and moist for the first two days, but then its turned slightly dry after. Well, I might be over-beaten the batter. I am still hoping to get the right recipe. Will keep trying!
This cupcake tasted moist, soft and fluffy. Recipe inspired by Rose' Heavenly Cakes, original is butter cupcake and I did slight amendment by adding lemon juice and lemon zest. This recipe is slightly higher in butter content, its moist due to sour cream in it. This recipe is a keeper for sure and the better one thus far.
Lemon Cupcakes with Lemon Glaze
(makes 16 standard size cupcakes)
Ingredients:
100 grams Large Eggs, at room temperature
160 grams Sour Cream or Full-fat Yogurt
1 ½ teaspoon Pure Vanilla Extract
200 grams Cake Flour (or Bleached All-Purpose Flour)
160 grams Caster Sugar *N1
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
170 grams Unsalted Butter (19c to 23c)
For Lemon Flavor, add in juice of 1 Lemon and zest.
Preparations:
1. Preheat the oven to 175c.
2. In a small bowl, whisk the sour cream and the vanilla just until lightly combined.
3. In another mixing bowl, mix the flour, sugar, baking powder, baking soda, and salt.
4. In TM bowl, put in butter and caster sugar mix until fluffy. Scrape down the sides of the bowl. 2 minutes/Reverse/Speed 0-3.5.
5. Add eggs one at a time. Beat well after each egg is added. Scrape down the sides of the bowl. 15 sec each at speed 3.5.
6. Add flour and sour cream (alternating to creamed mixture) in 3 additions, beginning and ending with flour. Each addition 30 sec/MC/Reverse/Speed 3.
7. Spoon batter (approximately 45g) into the prepared cupcake liners, will be about three-quarters full.
8. Bake for 20 to 25 minutes, or until dark golden brown, a cake tester inserted in the center comes out clean. Otherwise, bake for another 3-5 minutes.
9. Cool the cupcakes in the pans on a wire rack for 10 minutes. Remove cupcakes from the pans and cool completely on wire rack.
Happy Baking!
