Lemon Cupcakes
Over a year ago
3,377 views
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
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Scrumptious, zingy cupcakes that have that fruity feeling!
Method
-
1
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.
Similar Recipes
View all similar
Comments (0)