I am making lemon gem cupcakes, but as soon as I added the dry to the wet (the culprit in which, I assume, is the 1/4 c. fresh lemon juice) there was a bit of bubbling action. More than with usual batters. I know baking is chemistry and everything, but I'm a teensy bit worried (there for an important academic function tomorrow!). The batter tastes okay, if not somewhat tart from the lemon (as expected).
I ate a ton so I guess if they're fatal, I'll find out soon, but are these not okay to serve? Is this normal? Man, I'm really the worst at baking. Thanks for your help!