Lemon cupcakes

The other day, talking to my aunt, we commented that neither she nor I did biscuits unless we had guests. Both in your house and in mine we are few, and sometimes we are Singles, so a cake can last us many days.

We were talking about possible solutions; reuse the dry sponge cake to make another dessert or freeze part of the fresh sponge cake to consume it later but none convinced us totally.

That is why I decided to adapt a recipe so that they came out only 2 units. Can you imagine how many advantages it has to prepare some cakes like this? It's the best way to pamper yourself without spending the week eating cake and ruining your diet.

Also those of you who have a big family you can always increase the amounts. The preparation would be the same except that the mixing time would have to be extended. The baking time is also the same as long as it is done in individual molds.

For a divine dessert, accompany these lemon cakes with frozen vanilla or with a little fresh cream.

Lemon cupcakes

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The lemon sponge cake recipe is prepared so that 2 units come out. What will allow you to be able to treat yourself without ruining the diet of the whole week.

• Mayra Fernandez Joglar

• Recipe type: dessert
• Calories: 250
• Rations: 2

• Preparation time: 34M
• Cooking time: 1M
• Total time: 35M

Ingredients

• 1 egg
• 40 g self-rising flour or sponge cake
• 40 g of butter (and a little to grease)
• 40 g de azúcar blanquilla
• 1/2 lemon

Preparation

1. Preheat the oven to 180º. Grease 2 ramekins or bowls with a little butter.

2. Melt the butter in the microwave without bringing it to a boil.

3. While putting the sugar and zest of half a lemon in the glass. Shred for 10 seconds at speed 10. Lower the mixture onto the blades. Remove and reserve a teaspoon to sprinkle at the end.

4. Add the egg, the flour, the filtered juice of the half lemon and the melted butter to the glass. Mix for 15 seconds at speed 3.

5. Pour the dough into the prepared bowls and sprinkle the sugar with reserved lemon on top.

6. Bake for 25 minutes or until golden brown on top and the stick comes out clean when pierced.

7. Remove and let cool. Serve in the same molds. They can also be removed from the mold and served with ice cream or fresh cream.

Equivalences with TM21

More information - Yogurt cake