Page 330 - Cupcakes
P. 330
the Cupcake Doctor says...
A large lemon will yield about 3 tablespoons juice and about 2 teaspoons
grated zest. If you add lemon juice to the glaze, you will need to juice an
additional lemon. It’s easier to zest a scrubbed lemon first, using a handy
Microplane zester, then cut it in half and squeeze it over a small strainer,
extracting as much juice as possible. If the lemon is hard, roll it firmly
against the counter to make juicing easier.
5. When the muffins have cooled, spoon a teaspoon of glaze over each muffin
and let them rest a few minutes for the glaze to set. The muffins are ready to
serve.
Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.
