Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly brewed black tea
- Zest of 1 lemon
Special equipment needed:
- Cupcake liners
- Muffin tin
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Citrus zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the lemon juice, black tea, and lemon zest.
7. Spoon the batter into the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 31g
Protein: 3g
Sodium: 85mg
Sugar: 21g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have freshly squeezed lemon juice, you can use bottled lemon juice.
- You can use any type of black tea for this recipe.
Variations:
- Add a teaspoon of vanilla extract to the batter for a different flavor.
- Top the cupcakes with whipped cream or frosting for a sweeter treat.
- Add a teaspoon of honey to the batter for a touch of sweetness.
Tips and tricks:
- Make sure to zest the lemon before juicing it.
- Don't overmix the batter, as this can result in tough cupcakes.
- Use room temperature ingredients for best results.
- If the batter is too thick, add a splash of milk to thin it out.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cupcakes, place them in a preheated 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Arrange the cupcakes on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Garnish each cupcake with a lemon slice or a sprig of fresh mint.
Pairings:
Serve the cupcakes with a glass of iced tea or lemonade for a refreshing drink.
Suggested side dishes:
These cupcakes make a great dessert on their own, but you could also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a bit more milk to the batter.
- If the cupcakes are too wet, try reducing the amount of lemon juice or tea in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cupcakes. Store them in an airtight container to prevent contamination.
Food history:
The Arnold Palmer is a popular drink made with equal parts iced tea and lemonade. These cupcakes are inspired by the classic beverage.
Flavor profiles:
These cupcakes have a light, lemony flavor with a hint of black tea.
Serving suggestions:
Serve these cupcakes at a summer picnic or barbecue for a refreshing treat.
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