Lemon Cookie Cupcakes
430g (15 oz) plain (all-purpose) flour
265 g (91/2 oz) caster (superfine) sugar
3 teaspoons baking powder
1/2 teaspoon fine salt
125 g (41/2 oz/1/2 cup) unsalted butter, softened
2 large eggs
375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk
125 ml (4 fl oz/1/2 cup) vegetable oil
2 tablespoons Greek yoghurt (or sour cream)
1 teaspoon vanilla extract or vanilla bean paste
2 lemons, zested
1 tsp lemon flavouring
5 drops yellow food gel
1 batch American buttercream frosting or Swiss meringue buttercream frosting
1 tsp lemon flavouring
200g white chocolate buttons
100ml thickened/whipping cream
4 drops yellow food gel
1 tsp lemon flavouring
320g (2 cups) all-purpose flour
2 tsp baking powder
1/2 tsp salt
140g (10 Tbsp) unsalted butter, softened
(1 cup) + 2 Tbsp granulated sugar
1 Tbsp lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
5 drops yellow food colouring
85g (1/2 cup) powdered sugar
Level: Time Consuming
Preheat oven to 175C (350F). Line two baking trays with baking paper and set aside.
Add butter and sugar into a large mixing bowl and use a hand mixer to mix until well combined. Add lemon zest, egg, egg yolk, lemon juice, lemon extract, vanilla extract and yellow food gel (optional). Mix until well combined,
Slowly add the flour, baking powder and salt to the bowl and mix on low speed until well combined.
Roll out 20 1 tbsp sized cookie dough balls and roll in powdered sugar. Place on baking tray and flatten slightly using your fingers. Bake for 10 min. Allow to cool completely
Add chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add yellow food gel and lemon flavouring and mix. Transfer to a piping bag.
Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, oil, yoghurt and lemon flavouring, yellow food gel, lemon zest, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
Core the centre of each cupcake and fill with lemon drizzle.
Fit the end of a piping bag with a Wilton 6b piping tip and frost a double donut swirl of frosting on each cupcake. Drizzle with lemon drizzle before finishing with a cookie in the frosting.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)