Had a very busy weekend but decided to do more baking; not having much butter though it limited what I could make this afternoon so I made a small batch of lemon cupcakes. They are simple, quick to make and being small in size cool fast so they can be decorated much quicker.
Makes 12 cupcakes
For the Cupcakes
– 4oz Butter
– 4oz Caster Sugar
– 2 Eggs
– Zest of 1 Lemon
– 4oz Self Raising Flour
– 2tbsp Milk
For the Icing
– 2 Cups Icing Sugar
– Juice of 2 Lemons
– Sweets to decorate
Preheat the oven to 170degrees.
Cream the butter and sugar together until creamy. Add the lemon zest and mix through.
Add the eggs one at a time, stirring until well combined.
Sift in the flour and stir through and finally add the milk and give it a good final mix until it’s well combined.
Spoon the mixture into paper cases, should make exactly 12.
Bake in the preheated oven for 15-20mins.
When cooked through remove from the oven.
Cool completely on a wire rack.
Begin preparing the icing, sift the icing into a bowl and then add the lemon juice and mix well until you achieve a thick icing. It should be quite stiff, if it’s too runny add more icing sugar or if it’s too stiff add a little more lemon juice or a little cold water.
Spoon the icing onto each cupcake and top with a sweet of your choice. I use the lemon and orange sweets – you can buy them from your local supermarket from the baking aisle.
Eat and enjoy!
Serving suggestion – great with a nice pot of tea. 🙂