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Lemon Syrup Cupcakes - Orgran


  • Prep Time: 30m
  • Cook Time: 18m

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Ingredients

Cupcake Ingredients:

  • salt reduced dairy margarine
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla essence
  • 3 ORGRAN No Egg™ Egg Replacer, prepared as per packet instructions
  • 2 teaspoons lemon zest, finely grated
  • 300 millilitres lite sour cream (or vegan substitute)
  • 1/4 teaspoon bicarbonate of soda
  • 1 cup ORGRAN Self Raising Flour
  • 1 cup ORGRAN All Purpose Plain Flour
  • crystallized ginger
  • 1/4 cup lemon juice

Lemon Syrup Ingredients:

  • 1 1/2 cups sugar
  • 3/4 cup boiling water
  • 2 lemons, very finely sliced
  • 2 tablespoons lemon juice, strained

Method

  • Cupcake Method
  • 1. Preheat oven to 160°C (325°F).
  • 2. Prepare 2 x 12 cup muffin trays. Line base of cups with circles of baking paper.
  • 3. Cream butter, sugar and vanilla.
  • 4. Crack eggs into a small bowl. Lightly beat eggs.
  • 5. Gradually add egg to creamed mixture, beating well.
  • 6. Stir in lemon rind.
  • 7. Place sour cream into a small bowl. Stir in bicarbonate of soda. Stir into creamed mixture.
  • 8. Sift flour into a small bowl.
  • 9. Place 1 cup flour and crystallized ginger into blender and blend. Stir into remaining flour and mix well.
  • 10. Gradually stir flour into creamed mixture.
  • 11. Stir in lemon juice.
  • 12. Place approx. 2 tablespoons of mixture into each muffin cup.
  • 13. Place in oven and cook for approx. 18 minutes or until cupcakes are cooked when tested.
  • 14. While cupcakes are cooking, prepare Lemon Syrup.
  • 15. When cooked remove from oven.
  • 16. Using a skewer, prick holes into the top of the cupcakes.
  • Lemon Syrup Method
  • 1. Place sugar into a medium-sized saucepan.
  • 2. Stir in water.
  • 3. Stir over a gentle heat until sugar dissolves.
  • 4. Bring syrup to the boil, then reduce heat and boil for approx. 8 minutes, or until syrup slightly thickens.
  • 5. While syrup is boiling, prepare lemon slices, flat on a microwave-safe plate.
  • 6. Cover with vented plastic wrap and microwave on medium-high for 3 minutes.
  • 7. When syrup has boiled, place lemon slices into syrup. Stir in strained lemon juice.
  • 8. Boil for 5 minutes or until syrup is slightly thickened.
  • 9. Carefully lift lemon slices and place one on the top of each cupcake.
  • 10. Liberally pour lemon syrup over cupcakes.
  • 11. Allow cupcakes to absorb lemon syrup and cool for approx. 15 minutes
  • Serve with Orgran custard, plain or vanilla yoghurt, whipped cream or ice-cream as desired.