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Saturday, June 12, 2010

Lemon Cupcakes

  • 1/2 quantity of Vanilla Cupcake Batter/ Zest of 3 Lemons/ Juice of 1 lemon
  • Preheat oven to 180 C and line one cupcake tray
  • Combine the zest and juice with the batter. Fold until well incoporated.
  • Spoon 1 tablespoon of batter into each cupcake case.
  • Bake for 30-35 minutes or until golden brown.
  • After cooled, keep stored in an air tight container. Cupcakes can keep for 3-4 days.

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