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Converting tangerine cupcake recipe to meyer lemon

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Converting tangerine cupcake recipe to meyer lemon

julesrules | Apr 11, 2006 11:14 AM

I've been meaning to make this recipe for a while. I guess it's a chiffon-type cake, with the separated eggs and oil? I am experimenting with no-butter baking (yes it's very sad, health reasons) and I happen to have buttermilk, so I really want to use this recipe. But, I have Meyer lemons instead of tangerines. Can I simply add sugar without destroying the cupcake structure? Should I reduce the amount of juice?

I would really appreciate any tips, normally I just experiment, but I had a muffin recipe turn out weird yesterday and I think it had too much sugar. Also the cupcakes would hopefully be served to guests tonight.

Link: http://www.foodtv.ca/recipes/recipede...

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