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I suppose this batter can also, be kept in the fridge for 12 to 36 hours as what Jessie has shared. Dare to try ??? I only dare to keep it for 12 hours, hehehe! That's overnight.
The cupcakes rose to a dome shape, soft and moist with a citrus aroma. These are giveaways to my MIL. As usual, it must be passed by my hubby cos' these are for his mother. Verdict - Good and they are on its' way to my mother in-law's house. How I wish it is 'thumbs down', then they will remain in my house for us to enjoy. Anyway, I kept 2 cupcakes to see how it taste the next day. Still good, very buttery, soft and moist.Ingredients
These cupcakes are good as it is so I have omitted the lemon glazing as I wanted to make it just simple for my MIL.Recipe Source - Veronica's Kitchen
[makes 9-12 cupcakes]
150 gm butter - room temperature
100 g castor sugar
3 eggs - lightly beaten
1 tsp vanilla essence
1 tbsp grated lemon zest
150 gm self raising flour - sifted
2 tbsp poppy seeds
40 ml lemon juice
1 tbsp castor sugar
- Preheat oven to 180 degrees C. Line cupcake tray with paper liners.
- Beat butter until soft, add in castor sugar, beat until creamy [I used an electric hand mixer].
- Gradually add in beaten eggs and mix well. Add in vanilla essence, lemon zest and flour. Fold to combine, mix in poppy seeds.
- Scoop batter into cupcake liners until 80% full.
- Bake on middle rack for 15-18 minutes or until done. Remove to cool or serve warm.
- Optional Glazing - heat lemon juice and castor sugar until the sugar dissolves. Brush the syrup on the of the cakes. Sprinkle candy bits on top, serve or you can dust some icing sugar over the cake.
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