Wednesday, 26 September 2012

Recipe: Lemon cupcakes

Mini lemon cupcakes, as made by EJ
These are lovely, lemony mini cupcakes, bite sized and delicious, light and refreshing.

Recipe makes 18 mini cupcakes or 12 regular cupcakes (adjust cooking time accordingly)

To make mini lemon cupcakes, you will need....

18 fairy cake cases

110g butter
110g caster sugar
110g self raising flour
2 eggs
grated zest of half a lemon
1tbsp lemon juice
2tbsp milk

For the lemon buttercream icing:

200g butter
300g icing sugar
2tbsp lemon juice

To finish:
Orange and lemon jelly slices

Pre-heat the oven to 180C

Arrange 18 fairy cake cases in a baking tin.

Combine all of the cake ingredients together in a bowl and mix with an electric mixer until combined and fluffy.

Spoon the mixture into the fairy cake cases, filling each until approximately 3/4 full

Bake on the middle shelf for 10-15 minutes, until golden and cooked through, remove the cakes from the tin and place on a wire rack to cool.

To ice:
Combine all of the icing ingredients together in a bowl and mix until you have a smooth buttercream. Using a piping bag with a star nozzle, pipe a swirl of lemon buttercream on top of each cupcake.

Top with lemon and orange jelly slices as a finishing touch.

Lemon mini cupcakes

Lemony cupcakes

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