Thyme Cupcakes with Lemon Glaze

Delicious Italian muffins in olive oil, thanks to which they turn out very moist and tasty. A lemon zest composed of muffins and lemon frosting sets off their sweet pleasant citrus freshness, complemented by fragrant thyme. Easy and the sponge cake inside is covered with a slightly crisp. Cupcakes are best baked in molds with a hole in the middle, so they look more interesting and sophisticated in Italian. But the usual forms for cupcakes are also great. Nutrition value per serving: (total 12) Calories 272, total fat 9 g., Saturated fat g., Proteins 3 g., carbohydrates 46 g., fiber g., cholesterol mg., sodium mg., sugar g. Time: 1 hour.Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1 tbsp. l (15 gr.) Melted butter
• 1 tbsp. premium flour + optionally for powder
• 1 and 1/3 Art. granulated sugar
• 2 tbsp. l grated lemon zest (with 2 lemons)
• 2 large eggs
• 1/4 Art. olive oil
• 2/3 Art. whole milk
• 0.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp chopped fresh thyme + a few twigs for filing

Glaze

• 1.5 tbsp. powdered sugar
• 2.5 – 3 tbsp. l lemon juice (from 1 – 2 lemons)
• 2 tbsp. l (30 gr.) Melted butter

Recipes with similar ingredients: premium flour, sugar powder, lemon juice, eggs, milk, thyme

Recipe preparation:

1. Set the grid on the middle level of the oven; warm up oven to 175 ° C. Lubricate with melted butter 6 or 12 cells for cupcakes with a hole in the middle or muffins. Sprinkle lightly with flour and brush off excess.
2. Bake muffins: mix sugar and lemon in a blender zest. Add one egg at a time, then pour in the olive butter and milk, mix on pulsed until liquid test, about 30 seconds. Do not over-mass, otherwise cupcakes get too lush.
3. In a small bowl, mix with a whisk 1 tbsp. flour, baking powder, salt and 1 tsp. thyme. Add to blender in 2 sets, lightly mixing dough; stop the blender if necessary and scrape off the dough from the sides of the bowl. Pour the dough into the prepared form.
4. Bake until the cupcakes begin to lag behind the walls of the mold and spring when pressed lightly, 28 – 30 minutes for cupcakes with a hole in the middle in a 6-cell mold, and 22 to 25 minutes for muffins or muffins in the shape of 12 cells. Cool in shape for 10 minutes, then pry the cupcakes with a small knife to free them, and put on a wire rack.
5. Meanwhile, prepare the icing: beat the sugar powder, lemon juice and butter until smooth. If a the mixture is too thick, add more lemon juice. Sprinkle glaze warm muffins and garnish with thyme sprigs.