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.
- Portion size 18 servings
- Credits : Canadian Living Magazine: April 2007
MethodIn 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.
Nutritional facts Per cupcake: about
- Sodium 153 mg
- Protein 2 g
- Calories 198.0
- Total fat 6 g
- Cholesterol 35 mg
- Saturated fat 4 g
- Total carbohydrate 35 g
- Iron 7.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 5.0
- Vitamin C 3.0