the weather here is getting warmer. as much as i love chocolate cupcakes to bits, i sometimes feel that the rich texture of chocolate is too much too handle when the weather is warm. i wanted to have something fresh and lighter. so, i think lemon cupcakes are just perfect on a spring sunny day....
200g plain flour
125g caster sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup safflower oil
1 large egg
1/4 cup reduced-fat milk
1/4 cup freshly squeezed lemon juice
1 tsp lemon zest
Icing
180g icing sugar
2 tbsp orange juice
1 tbsp lemon zest
preheat oven to 180C and line muffin tray with 12 baking paper. sift together all the dry ingredients in a bowl. in another bowl, mix together all the wet ingredients until combined. add the wet mixture into the flour mixture and combined until smooth. divide into muffin tray and bake for 20 minutes or until firm to touch. leave in the tray for 5 minutes before transferring onto a wire rack to cool completely. while cupcakes are cooling, combine all the icing ingredients and mix until smooth. spread the glaze over each cupcake and let stand for a few minutes before serving.
FYI, i got the recipe from The Flat Belly Diet Cookbook. so, it's whole-food and good for you. all in moderation of course!
happy baking!
you might want to check the book out:
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