LEMON CUPCAKES WITH SOFT BUTTERCREAM FROSTING
These are absolutely delicious and so simple to bake. I used the tiny foil cups so they are actually just one bite. Perfect for an after school treat.
Servings 12
Ingredients
- 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
Instructions
- 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.
- Remove from the oven and transfer the cakes to a wire rack to cool completely.
- MAKING THE ICING:
- Cream butter and icing sugar together. Add lemon juice and mix until smooth .
- Pipe or spread icing over the cooled cakes.
Notes
Grate some lemon rind over the cakes or add a little toasted coconut for an interesting look.
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