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Thursday, April 5, 2012

Lemon Cupcakes Egg-less



2 cups all purpose flour
3 tablespoon corn starch
3/4 cup sugar
1 1/2 teaspoon Baking powder
1 teaspoon Baking soda
1/4 teaspoon salt
2 tablespoon lemon zest
1/2 cup chopped walnuts
1 cup evaporated milk can be substituted with regular milk
1/2 cup melted butter
1 tablespoon of Vinegar
For glaze 1/2 cup sugar and 1/4 cup of fresh lemon juice

In a bowl add all purpose flour, corn starch, baking powder, baking soda, salt and sift them.

In another bowl add the melted butter and sugar and beat it, add  the milk and mix till the sugar is dissolved.

Add walnuts and lemon zest to the dry ingredients mix add the vinegar and slowly add the butter, sugar and milk mixture.  Slowly mix all the ingredients until they are all mixed.  Do not beat the batter.  Fold in the ingredients till they are all mixed. 

Line a muffin pan with baking cups and fill with cupcake batter half way.  These cupcakes were baked in a preheated oven for 25 minutes at 340 degrees F.

While the cupcakes are baking prepare the glaze.  Heat a pan add sugar and lemon juice stir until the sugar has dissolved.

The cupcakes are ready when a knife inserted into the cupcake comes out clean.  Glaze the cupcakes while they are still hot.

The cupcakes are so cool.  This cup cake is for those who don't like the smell of eggs.  Have it at tea time with a hot cup of tea.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.



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