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Lemon Buttermilk Cupcakes

By The Canadian Living Test Kitchen

Tested till perfect

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Lemon Buttermilk Cupcakes

This recipe makes 18 servings

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Nutritional Info
Per cupcake: about -
cal 198
pro 2 g
total fat 6 g
sat. fat 4 g
carb 35 g
fibre 0
chol 35 mg
sodium 153 mg
% RDI: -
calcium 3
iron 7
vit A 5
vit C 3
folate 8

Cake-and-pastry flour, which is lower in gluten than all-purpose flour, gives these golden cupcakes a fine and tender texture. Sift the flour before measuring.

Ingredients

  • 1/2 cup butter
  • 1-1/4 cups granulated sugar
  • 2 eggs
  • 1-1/2 tsp finely grated lemon rind
  • 2 cups sifted cake-and-pastry flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1-1/4 cups buttermilk
  • Lemon Glaze:
  • 1-1/2 cups icing sugar
  • 1/4 cup lemon juice
  • 1/2 tsp finely grated lemon rind

Preparation

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in lemon rind.

In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined muffin cups.

Bake in centre of 350°F (180°C) oven for 16 to 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack. Let cool completely.

Lemon Glaze: In small bowl, whisk together sugar and lemon juice and rind; spread over cupcakes.

Source : Canadian Living Magazine: April 2007

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