Lemon Lime Cupcakes
101 people added this to their Recipe Box
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per cupcake: about | - |
| cal | 184 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 53 mg |
| sodium | 144 mg |
| potassium | 52 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 5 |
| vit A | 9 |
| vit C | 2 |
| folate | 14 |
Citrus flavours add sparkle to these delicate cupcakes.
Ingredients
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tbsp grated lemon rind
- 1 tbsp lime rind
- 1/2 tsp lemon juice
- 1-1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
Preparation
In large bowl, beat butter with granulated sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon and lime rinds and lemon juice.
In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Source : Canadian Living Magazine: May 2009
Related content
-
Seven-Minute Frosting
With a satiny white finish, this fluffy frosting is also dairy free. Or try Cupcakes with Toasted...
-
Almond Cupcakes
Ground almonds give these cupcakes a rich flavour and a nice moist crumb.
-
Banana Buttermilk Cupcakes
Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.
-
Milk Chocolate Cupcakes
With two types of chocolate, these treats will appeal to the chocoholic in all of us.
