Here are how my Lemon Cupcakes turned out:
The method to make these cupcakes were super easy, I first started by creaming the butter and sugar together until smooth.
|Butter and sugar|
|Grated zest of lemon|
Once the mixture was combined I placed in 12 cupcake cases and baked for 25 minutes.
|Lemon cupcake mixture|
|Cupcakes pre bake|
|Whisked butter for buttercream|
Recipe for Lemon Cupcakes, adapted from Cupcakes from the Primrose Bakery.
Makes 12 regular cupcakes
110g unsalted butter, at room temperature
225g caster sugar
2 large eggs
225g self-raising flour
pinch of baking powder
90ml semi-skimmed milk
juice of 2 lemons and their zest
For the butter cream
125 g butter, whisked
450g icing sugar
juice of 1 lemon
Citrus strands or hundreds and thousands to decorate.
Preheat the oven to 180C/350F/gas mark 4 and line a 12-hole muffin tray with the appropriate size cupcakes.
In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
Combine the flour and baking powder in a separate bowl and combine the milk and lemon juice in a jug. Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour.
Carefully spoon the mixture into the cupcakes cases, filling them to about two thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.
Remove the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack yo cool. Once they are cool you can begin the with buttercream.
Whisk the butter until soft, and gradually add the icing sugar alongside the juice of a lemon. Place in the fridge for 20 minutes or so and spoon into a piping bag with a large nozzle. Ice the cupcakes in a swirl.