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.
Click to vote on this post!
