The weather has been gorgeous this week so I wanted a nice refreshing cupcake to tuck into and lemon is always a great flavour for the summer so I whipped up a cheeky batch of lemon cupcakes, and wow these where delicious!
125g butter
2 large free-range eggs
125g self raising flour
125g caster sugar
Finely grated zest of 1 lemon
2-3 tablespoons milk (optional)
What You Will Need For The Icing
125g butter
250g icing sugar
juice of 1 small lemon
lemon to decorate (optional)
1. Firstly pre-heat your oven to gas mark 4 /180 and line a muffin tin with your cupcake cases.
2. In a large mixing bowl, whack in all of your cupcakes ingredients and mix until smooth with a hand whizzer. If the mixture is a little thick add in some milk and tablespoon at a time!
3. Once the cupcake batter is smooth mix pop a heaped tablespoon of the cupcake batter into each cupcake case and bake in the oven for around 18 minutes or until the top of the cupcakes are springy to the touch, then transfer onto a wire rack to cool.
How To - Icing
1. In a large bowl, beat the butter until it becomes smooth and whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. Then pop in your lemon juice and mix again, this not gives the icing a lovely fresh lemon taste but acts as the liquid to get the buttercream at the perfect texture, you shouldn't need to add in any milk at all.
2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I chopped up some lemon slices and popped them on top, this is OK if the cupcakes are going to be eaten straight away but if not I'd just decorate with some sprinkles!
And there you have it, super yummy lemon cupcakes that are so easy to make! If your fond of lemon I really recommend you give these a try, their also great for this heat because I really don't fancy a chocolate cupcake when it's hot but refreshing lemon I certainly do he he!
1. In a large bowl, beat the butter until it becomes smooth and whippy, then start adding the icing sugar slowly to avoid the dreaded icing sugar cloud and again mix until combined. Then pop in your lemon juice and mix again, this not gives the icing a lovely fresh lemon taste but acts as the liquid to get the buttercream at the perfect texture, you shouldn't need to add in any milk at all.
2. Pipe or spoon the icing on top of the cupcakes and decorate how you wish, I chopped up some lemon slices and popped them on top, this is OK if the cupcakes are going to be eaten straight away but if not I'd just decorate with some sprinkles!
Oooh Hayley they look so lovely!!
ReplyDeletePerfect little summer treat!
Thank you for sharing!
Claire xxx
https://eclairscares.blogspot.com/
These cupcakes look insanely yummy! I can't wait to try your recipe out, such a lovely post!
ReplyDeleteAbbey Hearts xx
abbey-hearts.blogspot.co.uk