Lemon Cupcakes
1 Picture
Ingredients
- For the cakes:
- 125 g soft butter
- 125 g self-raising flour
- 125 g caster sugar
- 2 tbsp milk
- 2 large eggs
- Finely grated zest of 1 small lemon
- For the lemon icing:
- 125 g soft unsalted butter
- 250 g icing sugar, sifted
- Juice of 1 small lemon
- Edible silver balls or glitter to decorate
- Deep 12-hole muffin tin and 12 paper cases
Details
servings 12
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
Step 2
Divide the mixture among the paper cases. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until well risen and light golden brown. Transfer the cakes in their cases to a wire rack, and leave to cool.
Step 3
Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
Step 4
Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.
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