I have been watching Rachel Allen's and Nigella's show. So the recent episode has Rachel teaching her students lemon cupcakes and I have lemon at home, so .....
I involved my girl in my baking recently, but after the works, while baking, I have to carry on washing and preparing meals so my girl is still neglected.
She helped me to sift in the flour and read the readings on the weighing machine.
My kids had a bite right after the cupcake cool off and they say yummy. Let's see what they say tomorrow.
The steps for this cupcake are simple and since I have them all done in a mixer, the time taken is not too long. However, I do not have a oven thermometer now, so I set the temperature according to the table on the oven manual. The cupcakes took much more longer to bake to a brownish top. Almost 10 minutes into the 20 minute baking time, the cupcakes still not risen. It is almost 20 minutes before I see the cupcakes rise and I think my batch took almost an hour to get the brownish top. The brownish top of individual cupcakes are also not even in colour and I see specks of brown (I assume they are sugar) too. Perhaps I should soften the butter longer, or to cream the butter and sugar longer? The sugar just doesn't melt into the butter. Can creaming melt the sugar into the butter anyway? Any experts out there want to answer the question?
As usual, I did not do the frosting (but an improvement, I measured out the butter for the frosting) today, not sure if I will do it tmr. I do not know how to store the cupcakes if there are frosting.
Here is how mine look and as for the recipe, I can't provide one because I copy as I watch the show. I tried googled and a few links came out. So maybe you can google and follow anyone of them?
Non fancy lemon cupcakes.
Perhaps I will update the taste after I taste them.