Preheat the CUPCAKE MAKER as directed.
Mix dry ingredients.
Stir in buttermilk, vanilla and egg. Beat with a fork. Carefully pour
into pastry wells.
Close the Lid and cook for 5-10 minutes
until light golden brown in
color. Check after 5 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on
plate and serve.
Once the cupcakes have cooled, you may also
choose to add your
favorite frosting and toppings.
Use your imagination and have fun!
3/4 Cup and 2 Tsp. Flour
1 Tsp. Baking Soda
1/2 Cup and 2 Tsp. white
Granulated Sugar
1/8 Tsp. Salt
¼ Cup and 1 Tsp.
Unsalted butter, softened.
2 Eggs.
1/4 Tsp. Vanilla Extract
2 Tsp. Lemon Zest
¼ Cup Milk
21/4 Tsp Fresh Lemon
Juice.
Preheat the CUPCAKE MAKER as directed.
In a large bowl, sift the flour, baking soda and salt together in a
bowl.
In another bowl, beat the butter and sugar with an electric mixer
until light and fluffy.
Mix in the eggs one at a time, then add the vanilla and lemon zest.
Add the flour mixture to the butter mixture in three parts,
alternating with half the milk and
half the lemon juice after each
addition of flour.
Beat until combined, but do not over mix.
Carefully pour the batter into the
pastry wells, dividing evenly.
Close the Lid and cook for 5-10 minutes
until light golden brown in
color. Check after 5 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on plate
and serve.
Once the cupcakes have cooled, you may also
choose to add your
favorite frosting and toppings.
Use your imagination and have fun!
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