Today we have an option for dessert, or if you are hosting a tea party or just meeting with the family or friends, and want to add a sweet touch to it.

Lets start!

Yield: 12-14 cupcakes*

Ingredients:

• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature preferred
• 2 teaspoons vanilla extract
• 1 and 1/2 cups (190 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120 ml) milk (could be whole, skimmed…)
• zest + fresh juice of one medium lemon

Directions:

1. Preheat oven at 350 F and line 12-count muffin pan with paper liners. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a bowl until creamed. About 2-3 minutes.
3. Add eggs and vanilla. Beat on medium-high speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed and Set aside.
4. In a medium bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, beating on low-speed after each addition (for you not to get caught in a flour cloud). Batter will be thick. Beat in the milk, lemon zest, and lemon juice on low speed until just combined. I actually prefer to do it with a hand whisk (the not electric ones) Do not over mix at any point.
5. Spoon batter evenly into 12 cupcake liners (*depending if you fill it up to 2/3 of the liner or a little less/more you will have more or less cupcakes) Bake for about 20 minutes. Check at 18 minutes, then again at 20. A toothpick inserted in the middle will come out clean when they are done. Remove from the oven and let it cool completely before frosting**.

You can eat and serve them without frosting if you would like, they are great company for a coffee or a tea while talking with friends or after lunch.

**I put some meringue frosting on a couple of them, but I will share the whole process in a different post. For the meringue I used 1 egg white, 1/4 cup of water, 1/2 cup white sugar and about 1 tbsp of lemon juice.

Even though I love cupcakes, cakes and cookies and they are fun to make, I do recommend to eat them once in a while, for a special occasion, but not as a daily dessert. Also to remind you that everything is a matter of balance, between what we eat and the energy we spend. Have a great day!