When life gives you lemons, bake something.
That’s a fantastic philosophy, I think.
Lemon pies and lemon bars and lemon poppy-seed muffins have never appealed all that much to me. I’m more of a vanilla & chocolate girl. I like the rich stuff.
But I was bored with my normal routine. For once, I found myself craving cake that was light and sweet, not rich.
For those very rare cravings, I have a new light friend–who just so happens to have double appeal to me since I love the color of…
Bright, yellow lemons!
Pretty, right? Even if you’re not a fan of lighter, fruit-flavored cakes, you’ve got to admit that this one is darling.
The recipe, created entirely by Chocolate-Covered Katie (I made no changes this time), is one of her many single-lady cupcake recipes, i.e. cupcake for one.
To make a single-lady cupcake or muffin, follow these directions:
(makes just one cupcake)
- 3 tbsp flour (30g) (See directions for flour notes)
- heaping 1/16th tsp salt
- 1 tbsp applesauce, oil, pre-melted margarine (I used French vanilla yogurt), or a combination
- 1 tbsp plus 1 tsp liquid (milk of choice or water)
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit on the other liquid.)
-Preheat the oven to 330 degrees.
-Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Bake for about 10 minutes or so.
-Alternatively, you can cook in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.
For a lemony twist…
Ingredients for Lemon Cake
- 1/4 tsp lemon juice (or try lemon extract)
- pinch lemon zest
- olive oil
- ingredients for Single Lady cupcake
Follow the instructions for the Single Lady Cupcake, but add in lemon juice and reduce other liquids a bit. Katie recommends subbing half of the oil/ applesauce/ margarine part with olive oil, but I subbed all with French vanilla yogurt because I think it gives the smoothest, richest overall flavor and texture.
-Also add a little lemon zest, which you can do with a knife if you’re careful
Katie also blogs about a glaze, which I didn’t try, but I’ll post below because I’m sure it would be very good if you like glazes.
Easiest-Ever Lemon Glaze
- 1 part lemon juice
- 1 part sugar
- optional: a few drops lemon extract
Microwave for 30 seconds, or warm in a saucepan on low heat, stirring until the sugar dissolves.
I hope you enjoy this cupcake as much as I did.