Eggless Lemon Cupcake

Lemon Cupcakes:

Ingredients:

3/4 cup all-purpose flour (maida)
1/2 teaspoon baking powder (bp)
1/2 cup icing sugar
5 tablespoons unsalted butter
1 drop yellow food coloring
Juice of 1 lemon
1/2 teaspoon lemon essence
Zest of 1 lemon
1/2 cup plain yogurt (curd)
1/4 teaspoon baking soda (bs)
Instructions:

Preheat your oven to 350°F (180°C) for 10 minutes. Line a muffin tray with cupcake liners or grease them with butter and dust with flour.

In a mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Set aside.

In another bowl, cream together the unsalted butter and icing sugar until light and fluffy.

Add the yellow food coloring, lemon juice, and lemon essence to the butter-sugar mixture. Mix well until creamy.

Gradually add the sifted flour mixture to the creamy butter-sugar mixture, folding gently until just combined. Be careful not to overmix.

Gently fold in the lemon zest.

In a small bowl, whisk the plain yogurt until smooth.

Gradually add the smooth yogurt to the cupcake batter, mixing well after each addition until you achieve a smooth, creamy consistency.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the cupcakes from the oven and allow them to cool completely on a wire rack before icing.

Hung Curd Icing:

Ingredients:

300 ml hung curd
2 tablespoons icing sugar
1/4 teaspoon lemon essence
1 drop yellow food coloring
Instructions:

Prepare the hung curd by following the steps below:

a. Place a bowl in the sink to catch any drips.
b. Spread cheesecloth or muslin cloth over the bowl.
c. Pour the plain yogurt into the center of the cloth.
d. Gather the corners of the cloth together and tie securely.
e. Hang the bundle over the sink and allow it to drain for 4-6 hours until thickened.
f. Once thickened, transfer the hung curd to a clean bowl.

To the hung curd, add icing sugar, lemon essence, and yellow food coloring.

Mix everything together until well combined.

Transfer the prepared hung curd icing to a piping bag and place it in the freezer for about 30 minutes to firm up slightly.

After chilling, decorate your cooled lemon cupcakes with the hung curd icing as desired.

Enjoy your delicious lemon cupcakes with hung curd icing!

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