Wednesday, 10 August 2016

Lovely lemon cupcakes.


Some days you just want a tasty, light and dainty bake, and this recipe for lemon cupcakes is just perfect for those days! A light and deliciously moist bake, that's incredibly easy to bake, it's perfect for the spring, even if the weather may not be catching us up just yet!

Ingredients (makes 12 cupcakes)
  175g caster sugar
  175g butter
  3 eggs
  175g self raising flour
  2 tbsp lemon juice
  Grated zest of 1 lemon

For the buttercream
  100g butter
  225g icing sugar
  3 tbsp lemon juice

Pre heat the oven to 180/160c fan/gas mark 4 and line a cupcake tray with cases.

Cream together the butter with the sugar till pale and fluffy, you'll notice the change in colour after a minute or two of whisking. Add in the eggs one at a time and whisk as you go, ensuring that they're fully blended.

Sift in the flour and fold to combine the mixture, scraping the sides of the bowl to ensure that it's fully mixed. Then add in the lemon juice, followed by the zest and mix to combine. You'll have a lovely pale coloured mixture, that's light with the perfect dropping consistency as Mary Berry would say, this shouldn't be runny and it easily 'drops' into the cupcake cases.


Spoon the mixture into the cases, filling each around 2/3 full, then bake for 20-25 minutes till risen and golden.

Remove the tray from the oven and place your cupcakes on a wire rack to cool, after letting them set for a minute in the tray.

Whilst your cupcakes cool, prepare the buttercream by mixing together the butter with half of the icing sugar and whisking till fully combined. You'll know that's done when it forms a stiff mixture. Sift in the remaining icing sugar and mix to blend, then add in the lemon juice and whisk for 2-3 minutes to a lovely light mixture. You may want to add a few drops of yellow food colouring to add a lemon colour to the buttercream, but of course this is entirely up to you!

Spoon the buttercream into a piping bag, and pipe the icing in a swirl on top of each cupcake. I start from the outside in, forming a swirl on top of each cupcake to create the effect shown here. Finish off with optional decorations, a jelly lemon slice would be perfect, sadly none of my local shops seem to sell any, so I've opted for colourful sugar stars instead.

These cupcakes will keep fresh kept in an airtight container for a few days, that is before you eat them all of course!

Recipe inspired by: Primrose Bakery's "Cupcakes from the Primrose Bakery" book.