Wednesday, March 27, 2013

Fresh Squeezed Lemonade Cupcakes

I've seen a few recipes for lemonade cupcakes floating around, but they all use icky, chemically, processed, nonfood lemonade mixes. {{Shudder}}

These delightfully fluffy little angels get their lemonade flavor from-get ready for it-lemons. I know. Crazy, right?

I wouldn't go so far as to call cupcakes "healthy", but these, at least, don't contain anything toxic. So, that's good, right?

The eggless batter makes these cupcakes super light and airy, little crispy little clouds of delectability. 

1 1/2 cups white sugar
6 TBS butter or substitute, softened
grated rind of one lemon
4 TBS lemon juice
2 tsp vanilla extract
1/2 water
4 TBS olive or other oil

Combine these ingredients. Beat until smooth. 

1 1/4 cups milk of your choice 
1 TBS lemon juice

Combine these and set aside. As it sits, it will thicken. This is pseudo-buttermilk.

2 cups flour
5 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda

Combine these ingredients. Add to and wet ingredients, along with buttermilk.
Stir till smooth. 

Fill lined or greased cupcake pans 3/4 full. Bake 20-25 minutes until a toothpick poked into the center comes out clean. 

Cool completely and top as desired. 

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