• 1 cups (1/2 pound) butter
• 4 eggs
• 1 1/4 cups sugar
• 1 3/4 cups flour
• 2 tablespoons lemon zest

Preheat the oven to 325°F and line a cupcake pan with cupcake liners.

Place butter in a microwave-safe bowl and heat it for a few seconds on high power, then mix it with a rubber spatula and microwave it a little more.

Continue to do this until the butter has a mayo consistency but is not totally melted to a liquid.

Place the eggs in the bowl of a standing mixer with a whip attachment and slowly whip them at low speed.

Slowly pour in the sugar and bring the mixer up to high speed.

Whip the eggs with the sugar until a light butter color is achieved and the mixture comes up to the top of the bowl while it’s whipping.

Turn the mixer down to low speed and add in the flour. Mix just until incorporated.

Take the mixer bowl off of the mixer and fold in the butter and the lemon zest by hand with a rubber spatula.

With an ice cream scoop, fill the cups in the cupcake pan about ¾ full and bake for about 15 minutes. The cupcakes will not get a lot of color; they’ll just turn golden.

by Pak101.com (few years ago!) / 774 views