1. Center a rack in the oven and preheat the oven to 350 degrees
2. Prepare the cupcake tins by using liners or oil and flour
In a large bowl sift together the dry ingredients - flour, baking powder, and salt.
1. In a medium bowl whisk together the milk and egg whites
2. After that, put the sugar and lemon zest in a mixer bowl (or another large bowl) and rub them together with your fingers. As a result, sugar should be moist and fragrant
3. Then, add the butter, mix with the paddle or with the hand mixer, beat at medium speed for full three minutes. Do this until the butter and sugar are very light and fluffy
4. Likewise, add the extracts and beat them together
1. Further, add one-third of the dry ingredients into the mixture, still beating on medium speed
2. Beat in half of the milk-egg mixture
3. Then, beat in half of the remaining dry ingredients until incorporated
4. Add the rest of the milk and eggs, beating until the batter is homogeneous
5. Then, add what is left of the dry ingredients
6. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed
1. Place the batter into the cupcake tins
2. Bake for 18-22 minutes. In other words, until the cupcakes are well risen and springy to the touch. A good test for this is to use a thin knife and insert it into the centers of the cupcakes. It should come out clean (with no ingredients stuck on it) when you take it out
3. Cool on the wire rack
1. Firstly, using a mixer, blend the butter and cream cheese together until well combined
2. Secondly, gradually add in the confectioners’ sugar until fully incorporated
3. Finally, mix in vanilla and lemon juice
Decorate the top of the cupcakes. Enjoy alongside a cup of nice Juan Valdez Colombian coffee!
0 servings