These are for cupcakes with a diameter of 6.5 cm and height of 4 cm. Omit the lemon peel and chocolate chips if you prefer.
Bring the eggs, butter, and milk to room temperature. Sift the cake flour and baking powder together 3 times. Sift the sugar 3 times. Grate the lemon peel.
Knead the butter with a whisk, then mix in the sugar in four portions. Add the egg as well in four portions, mixing well with each addition.
Add the lemon peel and the vanilla essence. Sift 1/3 of the dry ingredients again and add it to the batter, folding it in with a rubber spatula and scraping it up from the bottom of the bowl.
When Step 3 is no longer powdery, add half of the milk and mix with a rubber spatula, scraping up from the bottom.
Again, sift another 1/3 of the dry ingredients and fold into the batter the same way, then add the remaining milk in the same way. Finally, add the final 1/3 of the dry ingredients and fold in with a rubber spatula.
Fill the muffin cups 70% of the way and bake in an oven preheated to 180℃ for 20 minutes.
If baking in a muffin tin, let cool in the tin and then remove and place on a rack to cool completely. When it is done cooling, wrap in plastic wrap so that it doesn't dry out.
For the chocolate cupcakes, sift the flour, baking powder, and cocoa. Add the chocolate chips after adding the first 1/3 of the dry ingredients. Other than that, follow the same steps as the vanilla cupcakes.
For the chocolate cupcakes, I used Godiva chocolate liqueur, but you can use rum or brandy as well.
You can store them at room temperature (during the cooler months) for up to 4 days, but the most delicious time to eat them is on the day after baking.
If they harden, wrap in plastic and microwave at 500 W for 20-30 seconds and they will become fluffy again.
The egg yolk doesn't vary much between medium and large so either would work. However, if you use a whole large egg, you'll be adding more of the egg whites and this might make the butter separate, so be careful.
They're delicious as-is, but you can also try Recipe ID: 1314546 for a decorated cupcake version.
The wreath version is Recipe ID: 1579079.
The strawberry muffin version is Recipe ID: 1579080.
"Raspberry Cheese Muffin" Recipe ID: 1331864.
"Camembert Cheese Muffin" Recipe ID: 1390584.
Story Behind this Recipe
These muffins are for Recipe ID: 1314546. You can also use store-bought muffins for these Christmas themed muffins, but if you want to make your own, I recommend this. After looking through all my other recipes, this is the simplest one to prepare. It has just the right amount of sweetness.
Be sure to sift the dry ingredients before hand, sifting while you add it to the batter. Also be sure to add the sugar, dry ingredients, and eggs in a few batches. Bring the butter, eggs, and milk to room temperature so that they don't separate. This will help you make a delicious batter.