Thyme Cupcakes with Lemon Glaze
Votes: 4
Time: 1 hour.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 272, total fat 9 G., saturated fats G., proteins 3 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 272, total fat 9 G., saturated fats G., proteins 3 G., carbohydrates 46 G., fiber G., cholesterol mg, sodium mg, sugar G.
These delicious Italian cupcakes are made with olive oil, which makes them incredibly moist and delicious. The lemon zest and lemon glaze complement the sweetness of the cupcakes with a pleasant citrus freshness, complemented by fragrant thyme. The light and airy interior of the sponge cake is covered with a slightly crispy crust on the outside. These cupcakes are best baked in cupcake pans with a hole in the middle; they look more interesting and truly Italian. However, regular cupcake pans are also suitable.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 1 tbsp (15 g) butter, melted
- 1 cup premium flour + extra for dusting
- 1 and 1/3 cups granulated sugar
- 2 tbsp. grated lemon zest (from 2 lemons)
- 2 large eggs
- 1/4 cup olive oil
- 2/3 cup whole milk
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp chopped fresh thyme + a few sprigs for serving
Glaze
- 1.5 cups powdered sugar
- 2.5 - 3 tbsp lemon juice (from 1 - 2 lemons)
- 2 tbsp (30 g) butter, melted
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Cooking the dish according to the recipe:
- Position a rack on the middle shelf of the oven; preheat the oven to 350°F (175°C). Grease a 6-cup or 12-cup muffin or cupcake tin with melted butter. Lightly dust with flour and shake out any excess.
- Bake some cupcakesCombine the sugar and lemon zest in a blender. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until smooth, about 30 seconds. Be careful not to overmix, or the muffins will be too fluffy.
- In a small bowl, whisk together 1 cup flour, baking powder, salt, and 1 teaspoon thyme. Add to a blender in 2 batches, gently blending the batter; stop the blender and scrape down the sides of the bowl if necessary. Pour the batter into the prepared pan.
- Bake until the cupcakes pull away from the sides of the pan and spring back when lightly pressed, 28 to 30 minutes for 6-cup muffins with a center hole, and 22 to 25 minutes for muffins or cupcakes in a 12-cup pan. Cool in the pan for 10 minutes, then use a small knife to loosen the cupcakes and turn them out onto a wire rack.
- Meanwhile, prepare the glaze.Beat the powdered sugar, lemon juice, and butter until smooth. If the mixture is too thick, add more lemon juice. Drizzle the glaze over the warm cupcakes and garnish with thyme sprigs.
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