מעולם לא טעמתי קאפקייק לימון כל כך אוורירי, עסיסי ורענן כמו זה! מתכון קל

מצרכים

• Lemon Cupcakes
• ▢1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
• ▢1½ tbsp (11 g) cornstarch - also known as cornflour in some countries
• ▢¼ tsp baking soda
• ▢½ tsp baking powder
• ▢¼ tsp salt
• ▢3 tbsp (43 g) unsalted butter - room temperature
• ▢⅓ cup (70 g) unflavored vegetable oil - I use canola oil
• ▢1 cup (200 g) white granulated sugar
• ▢1 tbsp lemon zest - about 1 medium sized lemon
• ▢2 large eggs - room temperature
• ▢⅓ cup (90 g) Greek yoghurt - room temperature
• ▢2½ tbsp (35 g) lemon juice - freshly squeezed
• Bake at 160 °C (320°F) with the fan on (convection mode) for 18 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
• Eggless Lemon Curd
• ▢½ tbsp lemon zest - about 1/2 a medium sized lemon
• ▢⅓ cup (80 g) lemon juice - freshly squeezed, about 2 and 1/2 lemons
• ▢⅓ cup (66 g) white granulated sugar
• ▢1½ tbsp (10 g) cornstarch - also known as cornflour in some countries
• ▢⅓ cup (80 g) milk - full fat
• ▢¼ tsp vanilla essence/extract
• ▢¼ cup (56 g) unsalted butter - cold
• ▢1 small drop of yellow gel food colour or pinch of turmeric - OPTIONAL
• Cream Cheese Buttercream
• ▢½ cup (112 g) unsalted butter - room temp
• ▢2¼ cups (285 g) icing sugar - also known as powdered/confectioners sugar
• ▢¾ cup (168 g) cream cheese - cold, firm type (see note 2)
• ▢¾ tsp vanilla essence/extract
• ▢¾ tbsp lemon juice - freshly squeezed
• BAKING ESSENTIALS: