Lemon Cupcakes with Lemon Icing
- 115g butter, softened
- 115g caster sugar
- 2 eggs
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 170g self raising flour
Method
- Cream butter and sugar.
- Add eggs one at a time and mix well.
- Add zest, juice, and vanilla. Mix well.
- Sift flour and fold into mixture.
- Spoon mixture into 12 cupcake cases.
- Bake 180°C for 18-20 minutes, or until browned and cooked. Test with toothpick or cake tester.
- Cool on a wire rack. When completely cold decorate with lemon icing.
Lemon Icing (Frosting)
Ingredients
- 150g butter, softened
- 250g icing (confectioners) sugar
- Zest of 1 lemon
- ½ teaspoon vanilla
- 1 teaspoon hot water
- 1 teaspoon lemon juice
Method
- Cream butter and sugar.
- Add remaining ingredients. Beat until smooth and creamy.
Notes
These make a firm cupcake. Addition of a small amount of milk (about a tablespoon) to the mixture with the flour should produce slightly lighter cupcakes
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