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Lemon Cupcakes with a Lemon Frosting.

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Luscious lemon sponge and frosting is completed with candied lemon zest and white fondant blossom.

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Rate this recipe 1.2/5 (28 Votes)

Ingredients

  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • 1 tsp Lemon Extract or 3 Lemons
  • Juiced
  • For the Frosting:
  • 50g Butter
  • 1 tsp Lemon Extract or 1 Lemon
  • Juiced
  • 3 tbsp Milk
  • 200g Icing Powder
  • 1 Lemon Zest
  • Yellow Food Colouring
  • Candied Lemon Zest
  • White Fondant Blossom Flowers

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Preheat the oven to 160’ and set up the cupcake cases in a muffin tray.

Step 2

Cream together the caster sugar, lemon extract or juice and stork until pale and fluffy.

Step 3

In a separate bowl or jug lightly whisk the eggs until all combined.

Step 4

Gradually add the eggs into the creamed sugar mix and gently whisk until all combined.

Step 5

Sift in the flour and carefully fold until completely combined.

Step 6

Put an ice-cream scoop of mixture into each cupcake case.

Step 7

Bake for 10-15 minutes until golden and springy to touch, and cool on a wire rack.

Step 8

Whilst cooling, mix together the stork, lemon zest, lemon juice or extract, a few drops of lemon food colouring, milk and icing powder until smooth and thick.

Step 9

Once cool decorate the cupcakes by piping on the icing and adding the candied lemon to the top of the cupcake and the fondant blossoms randomly; use different sizes on each cupcake. See the above image for decoration referenced.

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