LEMONY CUPCAKES

makes 12 cupcakes

1 2/3 cups (400ml) all purpose flour
1 tsp (5ml) baking powder
1/2 tsp (2ml) salt
1 lemon
1/2 cup (125 ml) unsalted butter at room temperature
1 1/4 cups (300ml) granulated sugar
2 eggs
1 tsp vanilla
2/3 cup (150 ml) milk
450 g tub creamy vanilla frosting (optional)

Preheat oven to 350 F (180C). Lightly oil a 12 cup muffin pan or line with papaer cups. In a bowl using fork stir flour with baking powder and salt. Grate peel from lemon, then stir into flour mixture. Place butter in a large bowl. Using an electric mixer on medium speed, gradually beat in 1 cup (250 ml) sugar until creamy. Scrape down side. Beat in eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in one-third of flour mixture then half the milk. Repeat additions, ending with remaining third of flour mixture. Spoon into muffin cups, filling three-quarters full.
Bake in centre of preheated 350F (180 C) oven until a cake tester inserted in centre of cupkakes comes out clean, about 25 min.
Meanwhile, squeeze 3 tbsp (45ml) juice from lemon into a small bowl. Stir in 1/4 cup (50 ml) sugar. (It won’t completely dissolve) Remove cupcakes from oven, leave in pan and place on a rack. Using a toothpick or skewer, poke several holes in top of each. Evenly brush half the lemon juice mixture over tops of cupcakes. Cool in pan 10 min, then brush remaining lemon juice mixture overtop. Let stand 10 min then carefully turn out of pan and finish cooling on rack. When cupcakes are completely cool, spread frosting overtop.
You can add: grated orange or lime peel; chopped almonds; dried cranberries; chopped candied ginger; chocolate chips.


Fast'n’ easy frosting

Place 6oz (200g) cream ceese at room temperature, in a bowl. Using an electric mixer, beat until smooth, then gradually beat in 2 tbsp (30ml) each freshly squeezed lemon juice and liquide honey and 1 tsp (5ml) vanilla. Spred over cupcakes, cakes muffins etc.