Lemon cupcakes, perfect for a tea time treat ! Lemons are one of my favourite fruit to bake with. It is amazing at how much zest, tang and overall deliciousness these delightful fruit add to baking and cooking. They take away the overpowering sweetness of cakes and balances the flavours so beautifully.
These little lemon cupcakes are really easy to prepare, and have that delicious aroma of sweet lemon.
This is one of my favourite quick recipes to make, especially as an afternoon after school little treat. I used the tiny cupcake foil holders in this recipe, so these are just one bite size cupcake, but you can use the larger sizes if you prefer.
Try grating a little lemon rind over the frosted cupcakes or you could sprinkle some toasted desiccated coconut over as well to give it a different taste and texture.
- For the cakes:
- 125 g butter softened
- 125 g castor sugar
- 125 g self-raising flour
- 2 large eggs
- Finely grated rind of one lemon plus 2 tablespoons juice
- For the icing
- 50 g butter or margarine
- 250 ml sifted icing sugar
- About 20ml lemon juice
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Set the oven to 190ºC or Gas Mark 5. Beat together the butter and castor sugar in a bowl until well combined, add eggs and lemon rind and juice to the bowl. Sift in the flour and beat the mixture until smooth , then divide it between the paper cases in the bun tray.2. Bake the cakes in the centre of the oven for 15-18 minutes until they are a light colour and have risen. They should also be just firm to the touch in the centre.
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Remove from the oven and transfer the cakes to a wire rack to cool completely.
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MAKING THE ICING:
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Cream butter and icing sugar together. Add lemon juice and mix until smooth .
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Pipe or spread icing over the cooled cakes.
Grate some lemon rind over the cakes or add a little toasted coconut for an interesting look.
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