Lemon cupcakes recipes
Ingredients
- 125g caster sugar
- 125g unsalted butter
- 2 lemons, zested
- 4tbsp lemon juice
- 2 eggs
- 125g self raising flour
- For the icing:
- 225g Butter
- 400g icing sugar
- 1 lemon, juiced
Method
- 1. Beat the sugar,butter and lemon zest using an electric mixer, until light and fluffy.
- 2. Add 1 egg at a time with a spoonful of flour to prevent curdling.
- 3. Mix in the remaining flour and 2tbsp lemon juice.
- 4. Spoon the mixture in to cupcake cases.
- 5. Bake in the oven for 20 minutes, until risen and light golden.
- 6. Leaving for 10 minutes to cool down on a cooling rack.
- 7. To ice the cakes,beat the butter until soft in a large bowl.
- 8. Gradually beat in the icing sugar and lemon juice.
- 9. Finally, spoon the icing over each cake.
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Ingredients
- 225g Self Raising Flour. sifted
- 175g Unsalted butter. softened
- 110g Caster Sugar
- 3 Large eggs beaten
- ½ jar Lemon Curd
- TOPPING
- Equal Quantity Granulated Sugar
- Equal Quantity Lemon Juice
Method
- Pre-heat oven to 140 C (Fan 130)
- In a food processor, add flour, butter and sugar and mix. Whilst machine is running add eggs, one at a time, into funnel. Finally add the lemon curd, mix into a smooth batter, avoid over-mixing.
- To hand mix, add flour, butter and sugar and mix. Then eggs, one at a time, beating as you go. Finally add lemon curd, giving a final mix.
- Pour into large paper Muffin cases. The cake is very crumbly so it's unlikely that you'd get them out if you didn't use some sort of case. Fill quite high.
- Put into pre-heated oven for 35 minutes. Check - if springing back they're done. If not, back in oven for 5 mins.
- Mix lemon juice and granulated sugar. While the cakes are still warm, make a couple of small holes with a skewer in them and pour a small amount of topping over each cupcake.
- Leave to cool.
Ingredients
- 2 cups Plain Flour (sieved)
- 1 ½ cups sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup Butter
- 1 cup milk
- ½ tsp vanilla essence / vanilla bean paste
- 1 tsp ground cardamom seeds (elaichi powder)
- ½ lemon - juice + finely grated zest
- ½ tsp Lemon Essence
- few drops yellow food colouring
- 2 large eggs
- ¼ jar Lemon Curd
- 225g butter. softened
- 400g icing sugar. sifted
- ½ lemon - juice
- ½ tsp cardamom seeds (elaichi powder)
- ¼ jar Lemon Curd
Method
- 1. Preheat oven to gas 4/ 180 c / 160 fan. Line your cupcake tin with paper cases.
- 2. Combine flour, sugar, baking powder, salt, butter, milk, vanilla, food colouring, lemon juice, zest & essence and cardamom in a large bowl. Mix at a low speed for a few minutes.
- 3. Add eggs one at a time and then mix at a high speed for approx 3 minutes until the mixture if fluffy and smooth.
- 4. Pour a small amount of the cake mix into the cases – approx 1/3 full.
- 5. Spoon a teaspoon of lemon curd into each case on top of the cake mix. Add more cake mix to make the cakes up to around 2/3 full.
- 6. Place in oven and cook for 25 minutes until golden in colour and centres cooked.(check with a skewer if not sure)
- 7. Remove from tin and cool on a wire rack.
- 8. When completely cooled, make the butter icing, Whisk together the butter and icing sugar until thick and creamy. Beat in the lemon juice and cardamom. Chill in the fridge for 30 mins.
- 9. Spoon into an icing bag and pipe over each cupcake. Drizzle on the lemon curd over the top. (if your lemon curd is quite thick you may need to melt slightly to be able to drizzle well) Enjoy!
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