A lovely spring dessert, these easy lemon cupcakes are made extra tempting with a buttery, chocolate frosting.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2010
Ingredients
Chocolate Icing:
Method
In small bowl and using fingers, rub sugar with lemon rind until fragrant.In large bowl, beat butter until light and pale, about 2 minutes. Beat in lemon sugar, 1/4 cup (50 mL) at a time and beating for 30 seconds after each, until fully incorporated, about 5 minutes total. Beat in eggs, 1 at a time, beating well after each (mixture will be runny). Beat in lemon juice.
In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder, baking soda and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk (batter will look curdled). Scrape into 12 paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pans on racks for 10 minutes. Turn out onto racks; let cool completely.
Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water until fluffy. Spread over cupcakes.
Nutritional facts Per cupcake: about
- Sodium 79 mg
- Protein 4 g
- Calories 351.0
- Total fat 20 g
- Potassium 60 mg
- Cholesterol 103 mg
- Saturated fat 12 g
- Total carbohydrate 42 g
%RDI
- Iron 11.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 16.0
- Vitamin C 3.0
