A bit of a change from the routinely sweet cupcakes the eggless lemon cupcakes with a sweet and luscious cream cheese icing are delightfully surprising.
EGGLESS LEMON CUPCAKES
Ingredients
5 lemons
½ cup butter
½ cup + 1/8 cup castor sugar
1 cup refined flour (maida)
1 tsp baking powder
1 tsp baking soda
½ tsp vanilla essence
½ cup drinking soda
Lemon cream cheese icing as required
Edible silver sugar balls to sprinkle
Fresh mint sprig for garnish
Method
1. Preheat the oven at 180°C.
2. Take butter in a bowl. Add castor sugar zest lemons and beat till light and fluffy.
3. Sift refined flour baking powder and baking soda directly in the bowl and mix with light hands.
4. Add vanilla essence squeeze 2 lemons add drinking soda and mix well.
5. Transfer the batter in cupcake moulds and bake in preheated oven for 25-30 minutes. Allow to cool.
6. Demould and pipe lemon cream cheese icing on top. Sprinkle edible silver sugar balls garnish with mint sprigs and serve.
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