Lemon Cupcakes

Overview

Country Garden opened and gave away a lot of lemons! I suddenly wanted to make lemon cup cakes, but I found that I didn’t have a cupcake mold at home, so I had to bake it directly in a six-piece mold! This is the first time I made such a whole egg cake and it was a success. However, the baby may not like the taste of lemon and refuses after taking one bite😄

Tags

• baking
• cake flour
• egg
• lemon zest
• salad oil
• fine sugar
• lemon juice
• salt

Ingredients

Steps

1. 1 Pour lemon juice and salad oil into a bowl and mix well

   

2. 2 In a water-free and oil-free container, crack two whole eggs, add salt and about 20g of sugar

   

3. 3 Stir on medium speed for a while, then add the remaining sugar

   

4. 4 Stir the egg liquid until the texture does not disappear for a few seconds

   

5. 5 Add sifted cake flour

   

6. 6 Pour in the lemon juice and oil mixture and stir evenly

   

7. 7 Sprinkle in lemon zest

   

8. 8 Pour into the cake mold, preheat the oven to 170℃, set the upper and lower heat to 175℃, and bake for about 25 minutes

   

9. 9 Every oven is different. In the last few minutes, pay attention to the coloring on the surface of the cake to avoid overbaking

   

10. 10 Not bad? Added lemon juice, the taste is not greasy