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| Main ingredients | Lemons, Butter, Castor sugar, Refined flour, Baking powder, Baking soda, Vanilla essence, Drinking soda, Lemon Cream cheese icing, Edible silver sugar balls, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 45-50 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Sweet and sour |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 5 lemons
- ½ cup butter
- ½ cup + ⅛ cup castor sugar
- 1 cup refined flour (maida)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon vanilla essence
- ½ cup drinking soda
- Lemon cream cheese icing as required
- Edible silver sugar balls to sprinkle
- Fresh mint sprig for garnish
Method
- Preheat oven to 180° C.
- Take butter in a bowl, add castor sugar. Grate the zest of the lemons into the bowl and beat till light and fluffy.
- Sift refined flour, baking powder and baking soda directly into the bowl and mix with light hands.
- Add vanilla essence, squeeze the juice of 2 lemons, whose zest has already been added, directly into the bowl. Add drinking soda and mix everything well.
- Transfer the batter into cupcake paper cups kept on a baking tray. Keep the tray in the preheated oven and bake for 25-30 minutes.
- Take them out of the oven and set aside to cool.
- Transfer lemon cream cheese icing into a piping bag fitted with a star nozzle and pipe rosettes on top of the cupcakes. Sprinkle edible silver sugar balls over the icing, garnish with mint sprigs and serve.
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