Lemon Cupcakes with Lemon Icing

Makes 12.

Ingredients

• 115g butter, softened
• 115g caster sugar
• 2 eggs
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 170g self raising flour

Method

1. Cream butter and sugar.
2. Add eggs one at a time and mix well.
3. Add zest, juice, and vanilla. Mix well.
4. Sift flour and fold into mixture.
5. Spoon mixture into 12 cupcake cases.
6. Bake 180°C for 18-20 minutes, or until browned and cooked. Test with toothpick or cake tester.
7. 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

1. Cream butter and sugar.
2. 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