Lemon Cupcakes with Lemon Glaze
Ingredients
Cake
- 1/4 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 4/3 cup fine granulated sugar
- 2 large eggs
- 1 teaspoon fine lemon zest
- 1 teaspoon vanilla extract
- 4/3 cup milk
Lemon glaze
- 1 cup powdered sugar
- 1-2 teaspoons strained lemon juice
- 1-2 drops yellow food coloring
Preparation
Preheat the oven to 180°C, prepare 12 large cupcake molds, and place paper liners in them.
Sift the flour, baking powder, and salt on a piece of paper, and set aside.
In the mixer bowl, place butter and sugar, beat with a whisk until creamy, add one egg and beat until incorporated, then add the second egg, vanilla, and lemon zest, and beat until the egg is fully mixed.
Add the flour mixture alternately with the milk, and distribute the batter into the molds.
Bake in the oven for 20-23 minutes until done and let it cool before decorating.
For the lemon glaze, in a cup place sugar, lemon juice, and food coloring, stir with a spoon until you get a liquid sauce, spread it over the cake, let the cake sit for a few minutes until the sauce sets, then serve.
