I always find reason to make cupcake, I enjoy every process of making it, and of course eating them. But most importantly, I’m always exploring new idea every times I bake them, and I found lemon-flavored dessert appears to be superbly addictive to me recently. The lemon zest not only makes cake tastes fresher, but also balancing the sweetness within.
- 100g of soft butter,
- 1/2 cup of castor sugar,
- zest of one lemon,
- 2 eggs,
- juice of half a lemon,
- 1 cup of all-purpose flour,
- 1 tsp of baking soda,
- 1/2 tsp of baking powder
- 2 tbs of cocoa powder
First, beat butter and sugar till pale and fluffy, it will take about 3-4 minutes. Add the lemon zest, and beat in the egg one at a time, making sure it is beaten well in each addition. Pour in lemon juice, stir well.
Sift in all the dry ingredients, except the cocoa. One crucial thing to remember here is, once the rising agents hit the acid, it will start to bubble up, therefore you should not let the batter sit around too long, or the cupcake won’t rise.
Divide the lovely lemon scented mixture into half, in one half, fold in the cocoa powder. Now, simply spoon the mixture into muffin paper, in one side is the lemon, the other is chocolate. Use a toothpick or skewer, swirl the batter when you got this wonderful looking marble texture. The batter makes 12 cupcake, and it bakes in 180C for 20 min.
I always got the habit of filling the paper half way up, which afterward I realized I shouldn’t have done that, because it answers to my hard cake surface, do not fret, the mixture will risen perfectly.