Meh. I know cupcakes are a bit overly trendoid these days, but when you're going to a baby shower what the hell else are you supposed to make? These are not-too-sweet, tender and luscious - makes 12.
- Zest and juice of two lemons
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup plain yogurt
- 1 egg and 1 egg yolk
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
Prep your cupcake tins by greasing with canola oil spray and fitting with cupcake papers. Preheat oven to 350 degrees.
Zest and juice your lemons. Depending on your grating device, you may need to mince the lemon zest; you want it to be about the consistency of sea salt. Set the lemon zest to soak in the lemon juice, which will soften it; leave to sit for about 10 minutes while you get on with the rest of the batter.
Combine the flour, baking powder, baking soda and salt and set aside.
In a standing mixer, cream the butter and sugar until it is pale and fluffy; this will take around 3 minutes on high-ish speed - just give it time - then reduce to medium and add the egg and yolk, one at a time, mixing until incorporated. Scrape the sides of the bowl down and give it another quick whirl with the mixer - about 15 seconds.
In a separate bowl, combine the lemon juice and zest with the yogurt and vanilla.
Now, the delicate art of mixing cake batter. You're going to add some of the flour mixture, then some of the lemon mixture, then some of the flour again, then the lemon - and end up with the flour - the important thing here is to keep the actual mixing to a minimum.
At low speed, add about 1/3 of the flour mixture to the egg/butter/sugar mixture and mix until just incorporated - around 5 seconds. Then add half the lemon mixture, and mix until just combined. Repeat with the flour and the lemon again. Then add the last bit of flour, scape down the sides of the bowl, and give the whole thing one last whirl to combine - about 15 seconds.
Spoon the batter into your prepared cupcake pan - you may have a little left over to throw into a ramekin and bake for yourself, selfish thing. Bake in the preheated oven for 20 minutes, or until a toothpick comes out clean when inserted. Allow to cool in the pan for about an hour, then (carefully) tip out onto a rack and allow to cool completely before frosting.
Frosting options? A simple glaze of lemon juice and confectioner's sugar would be great - as would a proper cream cheese frosting (just cream cheese, beaten with confectioner's sugar until thick and fluffy).
* This recipe comes courtesy of Cook's Illustrated, who doubles my quantities here to bake it as a bundt cake - and you could do that very happily too with additional cooking time - say 45 or 50 minutes total.
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