Ingredients
- 1/2 cup (115 gm) butter, softened
- 3/4 cup (180 gm) sugar
- 2 eggs (at room temperature)
- 1 tbsp (15 ml) lemon zest
- 1/2 cup (125 ml) milk
- 1/2 tsp (3ml) vanilla extract
- 1/2 teaspoon (3 ml) salt
- 1½ cups (192 gm) flour
- 1 tsp (5 ml) baking powder
Cooking Directions
Preheat oven to 375°F or 190°C.
Line muffin pans with paper baking cups.
Cream the butter and sugar until smooth and creamy.
Add the eggs, beating in one at a time until well combined.
Mix in the milk, lemon zest and vanilla.
Sift flour, salt and baking powder together in a bowl, before gradually adding to the liquid mixture.
Beat at low speed until smooth and then spoon into the muffin cups.
Bake for 20 -25 minutes or until toothpick inserted in center comes out clean.
Makes 10 cupcakes.
Line muffin pans with paper baking cups.
Cream the butter and sugar until smooth and creamy.
Add the eggs, beating in one at a time until well combined.
Mix in the milk, lemon zest and vanilla.
Sift flour, salt and baking powder together in a bowl, before gradually adding to the liquid mixture.
Beat at low speed until smooth and then spoon into the muffin cups.
Bake for 20 -25 minutes or until toothpick inserted in center comes out clean.
Makes 10 cupcakes.
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