Lemon Cupcake

You know that famous lemon cake recipe that uses gelatin in the dough? I made this recipe in cupcake form for the sole and exclusive reason of being lazy. Cupcakes attract me for that reason alone: ​​they avoid greasing, flouring and dirtying the pan! In this recipe I used diet/light gelatin because it was the only one I had at home, but it could be traditional. It’s very simple to do:

Blend in a blender:
3/4 cup of water
3/4 cup of oil
2 eggs
1 package of lemon flavor gelatin (powder)
1 lemon juice

Beat well, then add (still in the blender):
2 cups (tea) of wheat flour
1 and 1/2 cups (tea) sugar
1 tablespoon of yeast

Place in greased and floured molds or baking tray and bake in a preheated oven at 200º. Baking time varies a lot, so do the toothpick test to see if it’s already baked.

The topping is just condensed milk and lemon juice. For a can of condensed milk, you need more or less juice from 4 lemons (it depends on the size and amount of liquid in the lemons).

Place the condensed milk in a container and add the lemon juice and stir. The condensed milk will harden. If the condensed milk is cold, it hardens faster.

* To make the dough greener, you can add 1/2 teaspoon of green food coloring and for more flavor, 1 teaspoon of lemon essence.

Makes 13 cupcakes that should be kept in the refrigerator.