WHY IT’S LIGHT You can have your cupcake and eat it too when you prepare smaller portions and finish them with glazes and syrups rather than buttery, creamy frostings and other high-calorie toppings. Here, the little cakes are drizzled with a lemon syrup to complement the lemon (and lime) zest and juice in the batter
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Lightly butter a 24-cup mini-muffin tin. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and both citrus zests on medium speed until light and creamy (not fluffy). Add citrus juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until combined. Divide batter among prepared cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in centers comes out clean, about 15 minutes.
Step 2
Meanwhile, in a small saucepan, combine the water and remaining 2/3 cup sugar; cook over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices (if using) and simmer rapidly until peel turns translucent and syrup thickens slightly, 5 minutes.
Step 3
With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Top each with a lemon slice, if desired.
nutrition information
Step 4
(Per 2 Tea Cakes)
Step 5
Calories: 205
Step 6
Fat: 8.5g (5.1g Saturated Fat)
Step 7
Protein: 2.3g
Step 8
Carbohydrates: 31.3g
Step 9
Fiber: 0.7g
