Here's a fun recipe that I saw one day watching some cooking show on PBS:
Lemon Cupcakes with Lemon Glaze Icing
You will need:
- Muffin pans
- 1 stick of butter, softened
- 1/2 cup plain low-fat yogurt
- 1 tsp vanilla extract
- 2 or 3 lemons
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- about 1 1/2 cups confectioners sugar
- Preheat the oven to 350 degrees F. Grease and flour the muffin pan(s)--depending on how big you want the cupcakes, you can use a tin for 6 giant ones, or (what I prefer) a tin for 12 smaller ones, plus I usually end up with enough to fill another tin of 6 cupcakes. I also use cupcake cups instead of greasing the pan because it's easier than risking all the cupcakes getting stuck to the pan, but you don't have to use them.
- In a large mixing bowl, combine the sugar and butter. Add the eggs one at a time, blending the first one in before adding the second one.
- In a smaller bowl, mix together the yogurt, vanilla, and the zest and juice of one lemon.
- In another smaller bowl, combine the flour with the baking powder and salt.
- Add a little bit of the flour mixture to the butter and sugar and mix it in well. Then add a little of the yogurt/lemon mixture and mix it well, and then keep alternating adding a little at a time until everything is combined.
- Using a small spoon, put the batter into the muffin tins and bake in the oven for about 20 minutes (a little longer if you make larger cupcakes), or until a toothpick stuck in the middle of one of the cupcakes comes out clean. Let the cupcakes cool in the tins for about 10-15 minutes, and then let them cool completely on a baking rack. If you used paper cupcake cups, take those off all the cupcakes. When they're completely cooled down, move on to the icing...
- In a small bowl, stir the confectioners sugar with the juice from 2 or 3 lemons. You want the icing to be pretty runny, so use as much lemon juice as you need to make sure it's properly drippy.
- Then drizzle the icing over the cupcakes. Delish!
|I stole that photo from PBS because my camera ate my photo of the final product...|