In a departure from my usual style, this recipe is not vegan, gluten free, whole grain or healthy. Instead, it’s a celebration of spring! The bougainvillea plants are blooming on our terrace and I couldn’t resist the beauty and brightness they add to the scene; the lemons these days are spotless, smooth and fragrant. These lemon cupcakes that are so good they don’t need any kind of icing or frosting. They’re fluffy, buttery and scented with the sweet aroma of lemons. Everyone once in a while, we all deserve a treat. There is some balance involved; the recipe makes just five cupcakes which is neither too many nor too few. It is just right. My favorite way to eat the lemon cupcakes are when they’re warm right out of the oven. The ingredients are simple and the process is the easy, classic way of baking a cake. Do it my way and make yourself a cup of coffee to go with it when the oven rings!
- 55g salted butter (at room temperature)
- 100g castor sugar
- 1 egg
- 1 tsp vanilla
- Zest of one lemon
- 90g all-purpose flour (white flour/maida)
- 1 tsp baking powder
- 80ml milk
- Preheat the oven at 175C.
- Beat the butter and sugar using an electric beater for 2-3 mins until fluffy. Add the egg and beat again for 1-2 mins. Add the vanilla and lemon zest.
- Combine the flour and baking powder in a bowl. Sift in half of the the flour mix (sifting is important), combine lightly, add half the milk, repeat. Stir until just combined.
- Spoon into cupcake liners.
- Bake at 175C for 20-22 mins or until a toothpick comes out clean. If you like a slightly browned, crispy top like I do, increase the temperature to 180 at the 18 min mark and bake for 5-6 minutes more.
- Makes 5 regular-sized cupcakes.
Adapted from Sally’s Baking Addiction, my go-to blog for baking.