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Light Lemon and Lime Cupcakes
Using soft drink in a cupcake recipe has a lot of possibilities. You can swap around the flavour essence and the soft drink to make variations.
Ingredients
Serves: 24
- 375g butter
- 3 cups (660g) white sugar
- 5 eggs
- 2 tablespoons lemon essence
- 3 cups (375g) plain flour
- 3/4 cup (185ml) lemon-lime soft drink
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 180 degrees C. Grease two 12 cup muffin pans and line with paper baking cups.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon essence. Stir in the flour alternating with the lemon-lime soft drink, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.
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Reviews and Ratings
Global Ratings:
(68)
Reviews in English (48)
This recipe was fine, seemed a bit odd at first but worked out ok, I added lemon and lime slices to decorate. - 03 Apr 2012
I changed somethings around, instead of lemon extract I used 3/4 the zest of a lemon + 1 tablespoon lemon juice...the cupcakes to me were closer to the consistency of a pouncdcake. For Icing I used store-bought cream cheese icing + 1/4 cup milk + 1/2 cup cool whip + 1/4 zest of a lemon. - 28 Jul 2008 (Review from Allrecipes USA and Canada)
The day that I baked these, they were yummy. Once I refrigerated over night, they were SO DENSE, I really did not care for them. - 09 Jun 2008 (Review from Allrecipes USA and Canada)