John Myers
Contents
show
Lemon Cupcakes
The perfect lemon cupcakes recipe with a picture and simple step-by-step instructions.
Frosting
- 1 packet Baking powder
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 Lemon
- 250 ml Soy milk
- 120 ml Rapeseed oil
- 250 g Alsan, room temperature
- 250 g Sifted powdered sugar
- 1 Vials Lemon flavor
- 2 tbsp Soy milk
- Grate and squeeze the lemon. Mix the flour, baking powder, sugar, vanilla sugar and lemon zest in a large bowl. Then mix the soy milk with the oil and stir into the dry ingredients with a wooden spoon. Finally stir in the lemon juice.
- Either grease the muffin tray or put a paper muffin mold in each hollow. Fill the molds halfway with batter. The best way to do this is with an ice cream scoop.
- Bake for about 20 minutes at 180 degrees top / bottom heat. Then it’s best to do a stick test, if no dough sticks to the wooden stick, the muffins are ready. Let cool down completely.
Frosting
- Put the margarine in a bowl and beat until creamy with the hand mixer, then add the sifted powdered sugar and the lemon aroma and stir until everything has combined very well. Finally stir in a little more soy milk. If you like, you can now color the buttercream with food coloring, then use a piping bag to decorate the buttercream on the cooled muffins.
Facebook Comments