Moist lemon butter cup cake

I harvested a few lemons from the garden yesterday and thought - what better than to make some lemon cup cakes? I still can't forget the lemon swiss roll I got from a tiny Asian bakery in Newmarket in Auckland. Someday I shall attempt that one but meanwhile here goes. This recipe yields really moist cup cakes and with the almond slivers, it adds a nice crunch to the zesty flavor - especially when straight out of the oven! The picture does not do it justice - I should really get my good camera out in the future.

Summary of recipe:

1. Preheat oven to 180 degree Celcius.
2. Use a hand mixer, mixing well with each addition:
• cream 125gm butter + 100gm sugar in low speed until light color.
• add 2 eggs, one at a time
• add 125gm flour + 1 tsp baking powder (sifted together), in three additions.  
• add 1Tbsp milk + 3 Tbsp fresh lemon juice (from 1 lemon) + lemon rind from 1 lemon
3. Pipe into lined mini muffin pan, top with a sprinkle of almond slivers and bake for 15 minutes. 

Yields 36 mini muffins.

Note: If you are using a regular muffin pan, bake for 30-40 minutes.



Recipe source: http://hearty-bakes.blogspot.com.au/2010_05_01_archive.html