The lemon and cream cupcakes are soft and fragrant treats, perfect for breakfast dipped in milk or great for enjoying as a snack on their own, with a good fruit juice, hot or cold tea, and if you want to indulge during the beautiful season; truthfully, I also like them when it’s colder, with a scoop of vanilla ice cream and lots of whipped cream. For my lemon and cream cupcakes, I chose square cupcake liners that you can easily find in well-stocked kitchenware stores or online. I wanted a slightly different shape, but you can also use classic muffin liners.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 7 oz sugar
- 1 cup fresh cream
- 3.4 oz rice oil
- 2.5 cups flour
- 1 lemon (grated zest)
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 12 Square Muffin Liners
- 1 Cooling Rack
- 1 Cake Tester
Steps
In the mixer bowl or using an electric mixer, beat the eggs with sugar until they are light and fluffy. Add cream, oil, and flour. Mix in the lemon zest and finally the baking powder. Mix all the ingredients well to combine them. Pour the mixture into the prepared muffin liners and bake in a preheated oven at 356°F for 25 minutes. Remember to do the baking test with the appropriate cake tester or a skewer. Let the cupcakes cool on a cooling rack before serving.
Notes
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