Today I’m baking another lemon cupcake recipe. It’s an interesting recipe with some different ingredients and instructions.
Lemon Cupcakes from http://ryansbakingblog.com
Take a good look through the recipe, even before you make your shopping list. The recipe only makes 12 cupcakes and you’ll need cake flour, egg whites and buttermilk. Thank goodness you don’t find lemon extract in this recipe. Only lemon zest for the flavor, as it should be.
The third step in the instructions is to “put sugar and lemon zest in a mixer bowl… and rub them together with your fingers until the sugar is moist and fragrant”. I absolutely love this! Not only is the fragrance heavenly but the endless possibilities for using the lemon sugar has my mind racing.
The batter is beautiful… with a thin batter and the lemon aroma rising from the bowl you know this could only end well.
Ryan says to fill the liners 1/2 to 2/3 full. Half full is definitely the way to go. It makes the perfect size cupcake; just to the top of the liner.
This is a beautifully light cupcake. It smells and looks delicious and can’t wait for the cupcake to cool so I can take a bite.
My eyes and nose did not deceive me. The cupcake is seriously delicious! It is delicately light and fluffy with a sweet yet lemony flavor. I could eat these cupcakes all day long.
cupcakelab rating: the good