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Special equipment: 12 bun muffin pan, lined with muffin papers.
Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
Ice with Royal Icing.
Yield: sufficient to generously ice 12 cupcakes
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Lemon Bars
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By foodieshick
on December 02, 2012
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It worked out very well for me, although I did add half an orange's worth of fresh squeezed OJ, and 1/2 cup sour cream. Didn't come close to making 12 though.. made 8.
By yodavy_7104652
San Jose, CA
on August 31, 2012
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I saw Nigella make this recipe on cooking channel TV this afternoon. I must say, I was very interested because I never could find a recipe that made only one dozen (12 cupcakes.
I created the recipe as Nigella suggested; I also added the zest from one lemon into the batter. I baked the muffins on 400 for 13 minutes. They came out completely perfect.
Another added tid bit. I used a little over 2 table spoons of batter per muffin; Nigella never gave an exact amount which made my very frantic. What the hell is a “dollop?”
By Zozo92
on August 28, 2012
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I followed the recipe exactly and it did not come out good. The texture was just bad and it tasted more like a muffin. Also, it did not make 12 cupcakes for me. So, either I missed a step or something is wrong in the recipe. But as far as i know, i followed it to the T!
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