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I love all citrus-y desserts, the tarter the better! And right now, having shoveled snow almost every day, I wish we could be back where the biggest lemons grow, the Amalfi coast!
|Lemons (and Limoncello) in Amalfi – I wish we were there!|
A whole cake is always a bit too much for two people who are forced to eat all their output (and they love to cook!), so I decided to make cupcakes instead, with a bit of lemon glaze for even more citrus flavor.
Since the cake contained cornmeal, I did not smuggle some whole wheat in the batter (what I usually do), and because Christina’s cake didn’t seem overly sweet, and had a lot of lemon juice, I didn’t reduce the amount of sugar, either.
True to their name, the cupcakes tasted very lemony, indeed. A little trip to Italy for our taste buds!
|Moist and lemony|
LEMONIEST LEMON CUPCAKES (adapted from “Scientifically Sweet”)
163 g/1 1/4 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
42 g/1/3 cup yellow cornmeal
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tbsp lemon zest
¼ tsp salt
132 g/2/3 cup sugar
80 ml/1/3 cup canola oil
¼ cup lemon juice
120 g/1 cup confectioner’s sugar
lemon juice (as needed for the desired consistency)
lemon zest, as decoration
Preheat oven to 350°F/175ºC. Line a standard muffin pan with paper liners.
|Whisk together dry ingredients|
Using a whisk, stir together flour, cornmeal and baking powder in a medium bowl until well combined.
In bowl of a standing mixer (or hand held mixer), whisk eggs, egg yolk, lemon zest and salt on medium-high speed until foamy, about 40 seconds.
With the mixer running, gradually add the sugar. Then increase the speed to high and continue beating until mixture is very pale and almost white in color, about 5 minutes. It should nearly triple in volume.
|Fold the dry ingredients into the egg mixture, first with the whisk attachment….|
In a small bowl, stir together oil and lemon juice. Using the whisk attachment, fold 1/3 of the flour mixture into the egg mixture.
Add 1/2 of oil mixture and fold until almost blended. Fold in 1/2 of remaining flour mixture followed by remaining olive oil mixture.
|….then the last flour addition by hand with a rubber spatula|
Finally, by hand with a rubber spatula, gently fold in last 1/3 of the flour mixture until evenly incorporated.
Distribute batter evenly in cupcake liners (I use a 1/4 scoop). Place muffin pan in the middle of the oven.
|Lemoniest cupcakes ready for the oven|
Bake cupcakes until they are pale golden, but still springy when touched, and a toothpick comes out clean, about 20 minutes. Let cupcakes cool in the pan for 10 minutes, then remove them from the pan, and transfer to a wire rack.
|Waiting for their glaze|
For the glaze, mix confectioner’s sugar with enough lemon juice to make a thick but still liquid icing. Spoon glaze (about 1 teaspoon each) over tops of cupcakes. Decorate with a little bit of lemon zest.