I like muffins/cupcakes purely because they are little individual servings. One little cup, just for me? Aw, you shouldn’t have. I went through my baking supplies and found these little scalloped yellow paper cups that I had bought at a candy supply store a while ago. I bought them just because they were so pretty. The yellow made me think of lemon, which I just happened to have, so instantly the thought of yummy lemon cakes filled my mind.
Usually when I cook or bake, I have a recipe, that I loosely follow, depending on my mood. Today I didn’t have any recipe, I just kind of made it work. Still I wrote it down along the way, so I could make it again.
2 sticks unsalted butter, softened
1 1/3 cups granulated sugar
1 teaspoon vanilla
1 1/2 cups flour
1-1/2 teaspoons baking powder
½ cup milk
juice of ½ lemon approx 1Tb and a half
zest of 1 lemon
Preheat oven to 350 degrees. Prep a 12-cup muffin tin.
In a bowl, mix together the flour and the baking powder, set aside. In a mixer, cream butter and sugar until fluffy. Mix in eggs and vanilla. Alternate mixing in the flour mixture and the milk. Finally stir in the lemon juice and the zest.
Spoon into prepped cupcake liners. Bake for 20-25 minutes.
Let cool on a rack, dust with confectioner’s sugar and serve.