This is an original recipe; the idea came from using hibiscus flowers in something different, as they are usually only used to make flavored water and have many uses. The combination of lemon and hibiscus is delicious.
Preheat the oven to 180 °C and grease the cupcake molds.
Mix the flour with the baking powder and salt in a medium bowl and set aside.
Beat the softened butter with the sugar at medium speed until it is smooth and the mixture appears whiter. Add the eggs one at a time and mix until everything is combined and looks creamy. Add the lemon juice and lemon zest and beat for two more minutes.
Gradually add the flour mixture with the milk and continue mixing until everything is incorporated.
Fill the cupcake molds with liners to 3/4 of their capacity.
Bake for about 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
Hibiscus concentrate: infuse hibiscus flowers in boiling water for 10 minutes. Strain the water, squeezing the flowers to release flavor and water.
Hibiscus glaze: beat the cream cheese, butter, and hibiscus concentrate until combined and smooth. Add the sugar at low speed and incorporate it all, adding red food coloring drop by drop until you reach your desired color, then increase the mixer speed and mix until fluffy (add more sugar if the mixture looks too light).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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