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Ingredients
350F, makes 22 cupcakes, 48 mini cupcake
1) ↓173g (6oz) unsalted butter
2) ½ cup (112g) milk (1%)
2) 2½ tbsp. lemon juice
3) 213g (7.5oz) all-purpose flour
3) 241g (8.5oz) sugar
3) 43g (1.5oz) potato starch
3) 2 tsp. (8g) baking powder
3) ↓½ tsp. (4g) salt
3) 1 whole lemon zest (5g)
4) 3 large eggs

Combine (2), set aside for 5min.

Melt (1), then add in (2).

Double boiler combine (4), heat to 80-85F

In a bowl combine (3), drizzle (1), then add (4) in three additions. Mixed for 2min.

Fill each cupcake with ~44g batter each. The batter rises a lot during baking.

Bake at 350F for 20-23minutes.

Transfer immediately to wire racks to cool.

If plain is preferred, omit all lemon and use 2 tsp. vanilla

Mini version: Spoon a tablespoon of batter ~16g and bake at 350F for 12 minutes.

Ingredients
350F, makes 12 cupcakes
1) 1 cup (142g) all-purpose flour
1) ½ tsp. baking powder
1) ¼ tsp. baking soda
1) Pinch salt
2) ¾ cup granulated sugar
2) ¼ cup (57g) unsalted butter, room temp
3) 2 egg whites
4) 2 tsp. grated lemon zest
4) ½ tsp. lemon oil or lemon extract
5) 1/3 cup buttermilk
5) ¼ cup lemon juice

Combine (1), set aside.

In a mixing bowl cream (2), then add egg whites (3) one at a time then add (4).

Fold dry ingredients (1) alternately with (5) in three additions, end with flour. Mix until smooth.

Divide batter into 12 cupcake.

Bake at 350F for 20-25 minutes.