Lemon Cupcakes
This recipe is foolproof for cupcakes with delicious lemon frosting. It is light and lemony and can be eaten without frosting if desired. Cake flour can be used if available or maida can be mixed with corn flour to bring down the gluten content. Addition of whole wheat flour may make the cupcakes a bit dense but can be used if desired.
Ingredients
- 1 cup flour (maida)
- 1/4 cup corn flour /cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup oil
- 2 eggs
- 1/2 cup thick buttermilk
- lemon essence
- 3/4 cup sugar
Frosting
- 60 g butter
- 1 cup (scant) icing sugar
- 1 lemon juice
Servings: medium cupcakes
Instructions
- Sift dry ingredients
- If using curds (yoghurt), beat well to get thick buttermilk
- Beat eggs and sugar with an electric mixer until thick and foaming
- Add oil and essence and beat for another minute
- Add buttermilk and flour mixture alternately and mix until smooth
- Pour into paper cupcake covers and bake for 15-20 minutes
- Mix ingredients for frosting and heat until glossy for about a minute or less
- Spread over the cupcakes and let it set for an hour before using
- If you want to pipe the frosting, add more icing sugar and a bit of butter to thicken. It will get thicker as the butter gets cold