LEMON CUPCAKE

Recipe:

Recipe: Preheat Oven 350f, 180c, gas mark 4.

1: Line a 12 mould muffin tin with paper liners; set aside. 

2: In a bowl combine flour, baking powder, and salt; mix well to combine. Set aside.

3: In a bowl combine sour cream, milk, and egg whites beat well to combine. Set aside.

4: in a bowl add melted butter, sugar and beat well till combined for 2 minutes, Add lemon juice and lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake. 

5: Divide the cupcake batter evenly into the 12 moulds, then place the pan in the oven. Bake for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.

 To Make The Lemon Buttercream:

1: Beat butter until light and fluffy. Slowly, add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest, and cream; beat until combined. 2: Add additional confectioners sugar as needed, stopping when you've reached your desired consistency. Place frosting in piping bag, or simply slather onto cooled cupcakes. 

By Faiza Zarif 

Cook With Faiza