Ingredients:
• 90 gm Softened butter
• 90 gm Softened cream cheese
• 2 tsp Finely grated lemon rind
• 2/3 Cup superfine sugar
• 1/2 Cup all-purpose (plain) flour
• 1/3 Cup self-raising flour
• 2 Eggs
How to make Lemon Cupcake:
• Pre-heat oven to 160oC.
• Line a 12 cupcake pan, with cupcake papers.
• Now beat butter, cheese, lemon rind, sugar and eggs until the mixture is smooth and creamy.
• Sift the two flours and mix it to the above mixture. Now beat to mix properly.
• Divide the above equally among the cake cases and bake for 20 minutes.
• Leave to cool for a few minutes and then finally transfer to a wire rack.

Answered by Jitendra , an ibibo Master, at 3:34 AM on October 06, 2008

3/4 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened
Preparation
Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.

Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.

In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.

Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.

Answered by jaivir , an ibibo Master, at 6:44 PM on September 20, 2008

Ingredients
3½ oz (90g) softened butter
3½ oz (90g) softened cream cheese
2 tsp finely grated lemon rind
2/3 cup superfine(castor) sugar
2 eggs
½ cup all-purpose (plain) flour
1/3 cup self-raising flour
Method
1. Pre-heat the oven to 325oF (160oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy.
4. Sift the flours. Add the flour gradually to the cheese mixture and beat on a low speed, until just combined.
5. Divide the mixture evenly between the cake cases.
6. Bake for 25 minutes until firm to touch.
7. Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes.
Once cool cover with Lemon Cream Cheese Frosting and Enjoy
source /www.cupcake-creations.co

Answered by Deepthi , an ibibo Master, at 12:00 PM on September 19, 2008

well, Lemon Cupcake Recipe
Ingredients
3½ oz (90g) softened butter
3½ oz (90g) softened cream cheese
2 tsp finely grated lemon rind
2/3 cup superfine(castor) sugar
2 eggs
½ cup all-purpose (plain) flour
1/3 cup self-raising flour
Method
1. Pre-heat the oven to 325oF (160oC).
2. Line a 12 cupcake pan, with cupcake papers.
3. Beat the butter, cheese, lemon rind, sugar and eggs until smooth and creamy.
4. Sift the flours. Add the flour gradually to the cheese mixture and beat on a low speed, until just combined.
5. Divide the mixture evenly between the cake cases.
6. Bake for 25 minutes until firm to touch.
7. Allow to cool for a few minutes and then transfer to a wire rack.
Notes
Makes 12 cakes.
Once cool cover with Lemon Cream Cheese Frosting and Enjoy!

For more: http://www.cupcake-creations.c om/lemon-cupcake-recipe.html

Answered by Satya ~ , an ibibo Master, at 8:51 AM on September 18, 2008

well;
Cupcakes

1. Preheat the oven to 180°C (350°F). Line 28 muffin cups (if you have 2 baking-tins) with paper bake cups; set aside.
2. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla - beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel.
4. Spoon about 1 - 1 1/2 tablespoons of the batter into each prepared muffin cup. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centeres comes out clean. Cool completely on a wire rack before frosting and topping cupcakes with zest.

Lemon Frosting

In a medium bowl, beat butter with 1 cup (110g)powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1 1/4 cups (140g) powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel. Daub your cupcakes with the frosting. If you want you can decorate it with some lime-slices and lime-peel.

Answered by Kishore , an ibibo Master, at 10:32 PM on September 17, 2008

* 2½ cups / 6 dl flour

* 2 tsp baking powder

* ½ tsp baking soda

* ¼ tsp salt

* 8 oz (2 sticks) / 230 g unsalted butter, slightly softened

* 1½ cups / 3,6 dl sugar

* 2 eggs, room temp.

* 3 egg yolks, room temp.

* 2 tsp vanilla extract

* 1 tsp lemon zest

* 1 tsp orange zest (I left this out and used 2 tsp lemon zest instead)

* ¼ cup / 0,6 dl fresh lemon juice

* ½ cup / 1,2 dl whole milk



Sift together flour, baking powder, baking soda and salt. Beat the butter on medium speed until creamy, gradually add the sugar, increasing the speed slightly until the mixture is light and fluffy. Add the whole eggs and the egg yolks one at a time. Beat in the vanilla and lemon (and orange) zest. Gradually beat in the lemon juice on low speed (the batter will appear curdled at this point, but will smooth out after you all the dry ingredients). Beat in the the dry ingredients alternating with the milk and mix well. Fill the muffin cups almost to the top and bake in 350°F (180°C) for 18-20 minutes.

Answered by Nagendra , an ibibo Master, at 8:26 PM on September 17, 2008

Lemon Cupcake :


Lemon Cupcake is very delicious and has a refreshing flavour. Learn how to make/prepare Lemon Cupcake by following this easy recipe.

Ingredients:

• 90 gm Softened butter
• 90 gm Softened cream cheese
• 2 tsp Finely grated lemon rind
• 2/3 Cup superfine sugar
• 1/2 Cup all-purpose (plain) flour
• 1/3 Cup self-raising flour
• 2 Eggs

Method :

• Pre-heat oven to 160oC.
• Line a 12 cupcake pan, with cupcake papers.
• Now beat butter, cheese, lemon rind, sugar and eggs until the mixture is smooth and creamy.
• Sift the two flours and mix it to the above mixture. Now beat to mix properly.
• Divide the above equally among the cake cases and bake for 20 minutes.
• Leave to cool for a few minutes and then finally transfer to a wire rack.

Answered by Yogeshwar , an ibibo Specialist, at 8:20 PM on September 17, 2008

Ingredients

* 1/2 cup cake flour
* 1/2 cup sugar
* 6 large egg whites
* 3/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 3/4 teaspoon vanilla extract
* 1 lemon

Directions

1.
1
1. Sift flour and half of the sugar (=1/4 cup) in a bowl.
2.
2
2. Cut the lemon in half. Combine half the lemon juice with vanilla extract. If you want an extra burst of flavour, finely chop up the lemon skin, about 1 tablespoon worth. Set the mixture aside.
3.
3
3. Beat egg whites, cream of tartar and salt until peaks form.
4.
4
4. Add in the remaining sugar in the egg mixture slowly; mix at high speed until peaks.
5.
5
5. Add in flour to the egg mixture, and mix at low speed only until it's mixed completely.
6.
6
7. Separate batter into 12 cupcake trays.
7.
7
6. Bake at 350 degrees for 20 minutes.

Answered by Madhurima , an ibibo Master, at 5:27 PM on September 17, 2008

Well Kokila

Cupcakes

* 3 1/2 cups (390g) all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (225g) butter, softened
* 1 1/2 cups (340g) granulated sugar
* 2 teaspoons vanilla extract
* 3 eggs
* 2 (8-ounce/225g) cartons dairy sour cream
* 2 teaspoons finely shredded lemon peel

Cupcakes

1. Preheat the oven to 180°C (350°F). Line 28 muffin cups (if you have 2 baking-tins) with paper bake cups; set aside.
2. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla - beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel.
4. Spoon about 1 - 1 1/2 tablespoons of the batter into each prepared muffin cup. Bake in preheated oven about 18 minutes or until a wooden toothpick inserted in centeres comes out clean. Cool completely on a wire rack before frosting and topping cupcakes with zest.

Answered by Priyanka C , an ibibo Master, at 2:44 PM on September 17, 2008

Materials --

3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

Method --
Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.

Answered by Seema , an ibibo Master, at 2:42 PM on September 17, 2008