Saturday, 5 April 2014

Lemon Cupcakes with Lemon Frosting

These lemon cupcakes are super zesty and make the perfect homemade baked treat for Easter. They're simple to make and a really yummy way to use up any lemons left over from pancake day, I don't know about you guys, but we still had some. The icing is optional, these cupcakes are really moist anyway but it does add an extra bit of lemon-y goodness. Happy baking!

What you will need:
125g self raising flour
125g butter
125g caster sugar
3tbsp milk
2 eggs
1tsp baking powder
1tbsp lemon juice
1 zest of lemon

For the icing:
75g butter
175g icing sugar
1 zest of lemon
3tbsp lemon juice

1. Preheat the oven to 180C and line your cupcake tin with cases, this recipe should make 12 cupcakes.

2. Mix together your butter, sugar and eggs.

3. Add your flour, baking powder and then your milk to loosen the mixture.

4. Lastly, mix in your lemon zest and juice.

5. Fill your cupcake case with a tablespoon and a half of mixture.

6. Bake for 20-25 minutes, or until your knife/skewer comes out clean.

7. While your cupcakes are baking, make your icing by mixing all of the ingredients together. If the mixture is too runny, add more icing sugar. 

8. Make sure your cupcakes have completely cooled and then ice them with your butter cream frosting.

I think some little edible flowers or mini eggs would look so cute on top of these. Drizzling some lemon curd on top could also make a yummy addition to these cupcakes! 

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