Lemon Cupcake

  • 1 cups (1/2 pound) butter
  • 4 eggs
  • 1 1/4 cups sugar
  • 1 3/4 cups flour
  • 2 tablespoons lemon zest
1 Preheat the oven to 325°F and line a cupcake pan with cupcake liners.
2 Place butter in a microwave-safe bowl and heat it for a few seconds on high power, then mix it with a rubber spatula and microwave it a little more. Continue to do this until the butter has a mayo consistency but is not totally melted to a liquid.
3 Place the eggs in the bowl of a standing mixer with a whip attachment and slowly whip them at low speed.
4 Slowly pour in the sugar and bring the mixer up to high speed.
5 Whip the eggs with the sugar until a light butter color is achieved and the mixture comes up to the top of the bowl while it’s whipping.
6 Turn the mixer down to low speed and add in the flour. Mix just until incorporated.
7 Take the mixer bowl off of the mixer and fold in the butter and the lemon zest by hand with a rubber spatula.
8 With an ice cream scoop, fill the cups in the cupcake pan about ¾ full and bake for about 15 minutes. The cupcakes will not get a lot of color; they’ll just turn golden.

YIELD: 12 cupcakes
KEEPS: Must be used right away

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