Lemon cupcakes

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Ingredients

12 regular-sized pieces / 24 mini pieces
  • 2 Eggs
  • 100g Sugar
  • 180g All purpose Flour
  • 55g butter (half stick)
  • 100g milk
  • 2tsp baking powder

  • 60g lemon juice
  • 2tbsp lemon zest (2 lemons' worth)

Steps

  1. Beat whole eggs with sugar until foamy
  2. Heat up butter with milk
  3. Sift in flour and baking powder
  4. Bake at 350°F for 18 minutes

Comments

  • Unlike the previous cupcake recipe, which is a chiffon-based recipe, this one is sponge-cake / genoise-cake based. 

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