Lemon Sponge Cupcake with Oreo Cookies

6:00 PM Unknown 0 Comments

Always thought baking cupcakes is troublesome but lately after trying several cupcake recipes, it changed my thinking.  Some cupcake and muffin recipe ingredients/methods are rather simple and easy.  Most important of all is the outcome is good.  Some are so versatile especially the sponge cupcakes where I can add whatever ingredients which I think could be a good combination.

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This one is lemon flavour cupcake which by itself is refreshingly good enough with a citrus taste.  I added some Oreo cookies in the cupcakes as I have some already leftover for awhile.  If you aren't adding anything, then this is Lemon Sponge Cupcake.

My hubby says this cupcake is not as good as my previous cupcake bakes.  Don't take his words for this one as he can accept sourish taste in soups but not in cakes. 
I should be able to make more [maybe 12 pieces] if using the normal size cupcake casings.

10 pieces Oreo cookies - optional

1. Measure lemon juice in a measuring cup, add in corn oil.  Mix together and set aside.
2. Prepare baking tray lined with cupcake casings [use whichever you have available].  
3. Using a stand mixer, whisk cold eggs and sugar together at high speed for 3 minutes until thick and fluffy.  Reduce to medium speed and whisk for a further 10 minutes.  Continue to whisk for 1 minute at low speed.
4. Add in lemon zest.  While whisking at low speed, gradually add in flour, followed by oil and lemon juice mixture.  Use a spatula to fold the batter until well combined.  DO NOT OVER MIX.
5. Spoon batter into prepared paper casings until half full, place a piece of Oreo cookies and top with extra batter until 90% full.  
6. Tap baking tray on kitchen top several times to release air bubbles.
7. Bake in preheated oven at 170 degrees C for 25 minutes or until light brown.   Remove to cool on wire rack.