Homemade Chai Tea Concentrate

New month, new kitchen, new job, new cupcake recipe

Lemon cupcakes homemade

About 5 weeks ago Sillas and I decided to sand and oil our tabletop in the kitchen.  We had talked about it for a while and now was the time to do something about it. I say ‘we’ but it was  about a 99-1 % job – in Sillas’ favour. I figured that it would take a week or so and I could handle being without my beloved kitchen for that long…..But then we were both hit with the flu and all of a sudden it had been a month and I was going  a bit mad, not being able to cook or bake anything.

And in the middle of it all, we decided to buy a new fridge, oven and dishwasher. The old ones were eating up the electricity so we decided to buy a new, more cost efficient set for the kitchen.

Oh but now, it’s all done, and I absolutely love it. Its like we have a brand new kitchen and its such a joy to be cooking and baking again!

Since my last post I also got a new job – yai!! Last januray I lost my job due to downsizing and have either been without a job or working as a temp since then. But then a few weeks ago, just as my previous temp job had finished, my old boss called me up and asked if I was available. Now I loved my old job so I said yes imidiatley. Turns out my former collegue is on maturnity leave and they needed someone to fill in while she’s gone. So its a temporary job for the next 6 months. Oh but how I will enjoy these months. Its so great to be back at my old desk again!

Anyway, back to the kitchen. The first thing I baked was a nice little batch of lemon cupcakes. It was Easter after all. On Monday we visited my best friend Jette, her husband and my little godson Frederik for Easter lunch and I brought the cupcakes for dessert.

It’s a recipe from Hummingbird bakery’s cakebook.

Ingredients for the cupcakes:

Lemon cupcakes recipe lemon buttercream frosting

120g plain flour

150g caster sugar

1 1/2 tsp. baking powder

2 tablespoon grated lemon zest , plus extra to decorate

40g unsalted butter, room temp

120ml milk

1 egg

Lemon Icing

250g icing sugar

80g butter, room temp

2 tablespoon lemon zest

a couple drops of yellow food coloring (optional)

25ml milk

Easter cupcakes

Preheat the oven to 170C

Put the flour, sugar, baking powder, lemon zest and butter in a large bowl and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated.

Add the egg to the flour mixture and continue beating util just incorporated and continue mixing for a couple minutes until the mixture is smooth. Do not overmix.

Spoon the mix into paper cases in a 12 hole muffin tin until 2/3 full and bake in the preheated oven for 20-25 minutes. If you’ve got a fan assisted oven, check the cupcakes at 12-15 minutes. Check to make sure the cupcakes are fully baked by inserting a wooden skewer into the center – it should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.

Lemon frosting:

Beat together the icing sugar, butter, lemon zest and food coloring. Slowly pour in the milk and beat on slow until the milk is incorporated fully. Turn the mixer on high and beat until light and fluffy, at least 5 minutes. Frost the cool cupcakes and top with lemon zest.

Hummingbird bakery lemon cupcakes

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