Monday, November 1, 2010

lemon cup cake, fruit n veggies

1 1/2 cups flour
1 cup sugar
¾ cup butter, at room temperature
¾ cup buttermilk
2 eggs, at room temperature
2 teaspoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
                                                        1/4 teaspoon salt
                                                        zest of one lemon

Preheat the oven to 350. Line 12 wells in a cupcake tin with baking papers. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, zest and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the juice. Alternately add the flour mixture and buttermilk, beginning and ending with flour. Fill each baking cup two-thirds full. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Decorate with Icing plastic.

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