Lemon Cupcakes Recipe
Photo source: Grandmother's Kitchen
Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup grapeseed oil
2/3 cup sugar, plus
2 Tablespoons granulated sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup lemon juice
1 Tablespoon lemon zest
1 cups blueberries
1 cup strawberries, washed, stems off
2 Tablespoons sugar
1/2 Tablespoons cornstarch
1 teaspoon lemon juice
1 1/2 Tablespoons water
Preheat oven to 350°F.
Line or grease a 12 hole muffin tin.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In a medium bowl, mix oil, sugar, milk, vanilla, lemon juice, and zest.
Mix wet and dry ingredients until smooth.
Fill each muffin tin about 2/3 full.
Bake cupcakes for 17-20 minutes or until a toothpick inserted comes out clean.
Remove cupcakes from muffin tin, and place on wire cooling rack.
Place blueberries, strawberries and sugar in a pan and heat until the berries release their juices.
Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
Add starch mixture to pan and stir to mix completely.
Bring mixture to boil for a few minutes.
Allow glaze to cool before serving over cupcakes.