Sunday, October 15, 2017

Lemon Sponge Cupcakes



Recipe

Ingredients (yield 7 cupcakes)
2 eggs
50g caster sugar
65g cake flour
1/4tsp salt
2tbsp lemon juice
1tbsp veg. oil
zest of a lemon

40g dried cranberries (chopped and dust with some flour)


Steps:
1. Preheat oven to 160C.
2. Lined cupcake tray with paper casing and set aside.
3. Mix lemon juice, zest and oil together and set aside.
4. Sift flour and salt together twice and set aside.
5. Use a cake mixer whisk eggs and sugar until thick and fluffy.
6. Pour flour into cake batter in 3 portions and fold in till well combined. (I used hand whisk for folding in.)
7. Pour in liquid mixture into cake batter and mix till well combined.
8. Lastly add in dried cranberries and mix well.
9. Spoon batter into cupcake tray until 80% full.
10.Lightly tap tray on table top to burst air bubbles in the batter.
11.Bake in preheated oven for 15-18mins.
12.Remove cakes from tin and cool them on a wire rack.

1 comment:

Bakerro Forum said...

Love your posts and the accompanying pictures!

We are looking for bloggers like you to guest post on our website - http://bakerro.com - which is Singapore's online baking forum.

We have quite a substantial traffic every month and we can link back to your blog.

Looking forward to hear from you! (You can contact us through this form - http://bakerro.com/contact-us)