Lemon Cupcakes
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Ingredients:
210g Caster Sugar
180g Plain Flour
60g Unsalted Butter
½ Lemon
2tsp Baking Powder
1 Egg
100ml Milk
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Butter Icing:
400g Icing Sugar
90g Unsalted Butter
½ Lemon
40ml Milk
Optional:
Ready to roll white icing
Yellow food dye
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Method:
Makes 12 cupcakes.
Preheat the oven to 160 degrees and line a muffin try with 12 cupcake cases.
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Start by creaming the sugar and butter together to form a light and fluffy mixture and then add in the beaten egg.
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Next, weigh out the flour and baking powder and sift the ingredients into the sugar and butter mixture.
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Having mixed all the ingredients together, add in the milk and juice and zest of half the lemon until all the ingredients have been combined.
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Once all the ingredients have been mixed together sufficiently and you have a smooth mixture, spoon the cake mixture into the previously prepared cupcake cases.
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Bake the cakes in the oven for 18-20 minutes until golden brown.
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Remove the cakes from the oven and allow them to cool on a wire rack.
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Whilst cooling, you can prepare the butter icing.
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Sift the icing sugar into a bowl and add in the unsalted butter and mix the ingredients together to form a creamy butter icing.
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Add in the other half of the lemon juice and milk.
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Having combined all the ingredients, using a piping bag, pipe the butter icing on top of the cakes.
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I finished my cakes with flowers which I made using ready to roll white icing, yellow food die and a flower cutter. I also sprinkled lemon zest on top of each cake.
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Enjoy x
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