Baking is Love: doterra lemon bliss cupcakes.

Coming up: A new recipe collaboration with doTERRA oils today!

Since I made the doTERRA peppermint brownie cake pops last week, I became mooore excited to create another recipe using doTERRA oils as my main ingredient. It has been one of my popular posts on the blog so far! Thank you so much to all of you who've been reading and even trying the recipe! Thanks to all my lovely readers... It means a lot. :)

Today, after searching and developing few recipes through the internet, I'm really happy to bake these gorgeous and cute-look-yellow-decoration Lemon Bliss Cupcakes. Why yellow? Because it involves a full lemony taste in it. Not only the doTERRA extract, I also added lemon juice and grated lemon zest for the frosting.

Cupcakes frosted with this kind of stuffs is FANTASTIC. I can imagine the simple vanilla cupcakes to be frosted with so many different options, but lemon just gives you another taste. Such a refreshment! And of course, it tastes fruity too.

The cupcake itself is moist, fluffy, and not too sweet... I think the 'not-too-sweet' part is really important, because you still have the frosting later to be topped to. That's why it must be balance. And... the frosting might be the BOMB. When it finally touched your lips, it's like all lemons in every single bite. :)

One more thing, lemon makes your kitchen smell really amazing, which is how you know you add enough lemon already. So, there you have them guys!

i love this shot! :)

If you wanna give it a try, just go with this recipe!

Making max. 12 cupcakes.

For the cupcakes:

Ingredients:

195 grams all purpose flour

200 grams granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

113 grams unsalted butter, at room temperature, cut into small pieces

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

120 ml sour cream or plain yoghurt, room temperature

Directions:

1). Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

2). In a bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder and salt until combined.

3). Add the butter, eggs, vanilla extract and sour cream (or yoghurt). Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30-60 seconds. Scrap down the sides of the bowl as needed.

4). Evenly fill the muffin cups with the batter and bake for about 20-25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool.

For the lemon frosting:

Ingredients:

113 grams (1/2 cup) unsalted butter, at room temperature

330 grams (2-3 cups) confectioner/icing sugar (this really depends on how much do you like sweet! For me myself, it works wonderfully with just 330 grams or even less.)

1 teaspoon pure vanilla extract

1/4 teaspoon salt (optional)

3 tablespoons lemon juice

1 tablespoon water

4 drops of doTERRA lemon essential oils

Directions:

1). In a bowl of an electric mixer, or with a hand mixer, beat together the butter and icing sugar.

2). Gradually add the vanilla extract, salt, lemon juice, water and doTERRA lemon essential oils. Beat them until smooth and reach perfect frosting consistency.

For assembling:

Decorate the top of the cupcakes with the delicious lemon frosting, in your favourite frosting form! Then add some sprinkles, sugar candy or candy cane bits, grated lemon zest... anything. Or if you don't have enough time to decorate them and wanna stay simple, then just leave it right away. :)