Tuesday, May 6, 2014

Really moist lemon cupcake

Saya dah cuba resepi ni....memang moist sgt walaupun baru kuar oven. Saya ubah suai sikit....tambah poppy seed dan coklat chip.....nak habiskan stok punya hal la nih....

Really Moist Lemon Cupcakes for the Lemon Lover by Melissa aka The Alchemist
Ingredients 
1 cup (2 sticks) (228 g.) butter
1/2 cup (4 oz)  (118 ml.) fresh lemon juice
1/2 cup (4 oz) (118 ml) water
1 1/2 cups (300 g.) sugar
2 eggs beaten
1/2 cup (4 oz) (118 ml.) sour cream or plain yogurt 
2 tsp. vanilla extract
2 Tablespoons fresh lemon zest, lightly packed
2 cups (300 g.) flour
3/4 tsp. salt
1 1/2 tsp. baking soda
Directions
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, gas mark 4. 
In a large saucepan melt the butter with the lemon juice and water on medium high heat. When the butter is melted remove from heat. Add sugar and stir until dissolved. Add the sour cream (or yogurt), beaten eggs, vanilla extract and lemon zest and whisk together. Let this mixture cool completely before preceding, in the fridge, or room temperature is fine. Just make sure it's not warm. In a separate bowl whisk the flour, salt and baking soda together, then whisk the dry ingredients into the batter. The batter will be somewhat thin, you will be able to pour it in the cupcake liners.
Prepare muffin pans with cupcake liners. Pour (or ladle) the batter in a measuring cup with a spout (or a similar vessel with a pouring spout) and pour the batter into the cupcake liners 3/4 of the way full, this is important to the success of the cupcakes, don't fill them half way full, or fuller than 3/4 of the way. Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. 
Don't open the oven until 18 minutes have passed. Sometimes recipes say to turn the pan half way through cooking time, don't do this here. The reason is because there is so much moisture in this recipe you need that cooking time before opening the oven or else they may fall, and never rise.
Cool cupcakes on a wire rack for 10 minutes. Remove cupcakes from pan and let cool completely before frosting. 
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