So the other day we decided to bake some lemon cupcakes! Jo's brother was coming to visit and they are his absolute favourite so Jo thought that it would be a nice treat for him as she doesn't get to see him that often. Aww!
So here's how you make these lemony pieces of heaven!
Here's what you'll need:
For the Cupcakes:
- 8 oz of butter
- 8 oz of caster sugar
- 4 eggs
- 11 oz of self raising flour
- the zest of one lemon
- 4 tablespoons of lemon juice
- 3 tablespoons of milk
For the lemon icing:
- 6 oz of butter
- 12 oz of icing sugar
- 3 table spoons of lemon juice
- 2 table spoons of hot water
- a few drops of yellow food colouring (if wanted)
So here's what we did:
1. Beat the butter and caster sugar together with a mixer, until it is a creamy consistency.
2. Add the lemon zest to the mixture
3. Add the eggs one at a time, beating after each addition.
4. Add the sifted flour to the mixture and mix well
5. Add the lemon juice and milk and again mix well (that's super important, if you hadn't guess from how many times we've mentioned it!)
6. Put the mixture into a cupcake tray lined with cupcake cases (gotta love some alliteration) and bake at 170 degrees Celsius for about 15 minutes.
Now onto the icing!
7. While those bad boys are cooling combine the sifted icing sugar and butter into a bowl and mix well (yep there we go again!)
8. Add the lemon and water to the mixture bit by bit so as not to make the mixture too wet (for want of a better word).
9. Next add as much food colouring as you desire and the put the icing into a piping bag.
10. When the cupcakes are fully cooled (and we mean fully, or else the icing is just going to melt right off and you'll end up with a lemony mess rather than a perfectly formed cupcake), pipe the icing onto the cupcakes et voilá! you have yourself a lemon cupcake with lemon butter cream icing
This recipe makes about 24 cupcakes (boys eat a lot!!).
Thanks for reading and happy baking!
Until Next Time!
