Lemon Cupcakes
These delightful lemon cupcakes are a burst of citrusy freshness in every bite. The soft and fluffy cakes are infused with the zing of lemon zest and juice, creating a perfect balance of sweet and tangy flavors. Topped with a smooth lemon icing and a sprinkle of zest, these cupcakes are a treat for both the eyes and the taste buds. Enjoy them as a delightful dessert or a special tea-time treat!
— Constant Cookbook
Ingredients
- For The cakes
- 170g Soft Butter
- 170g Caster Sugar
- 170g Self Raising flour
- 3 medium eggs
- Juice and zest of Lemon (non-waxed)
- For the icing
- 150g icing sugar
- 20ml lemon juice
- Zest of lemon
Instructions
- Preheat oven to 180 degrees/Gas mark 4
- Place cupcake cases into a cupcake tray
- Cream together the butter and the caster sugar until light & fluffy
- Whisk the eggs in a seperate bowl until doubled in volume, then slowly add it to the mixture stirring until thick.
- Add the lemon zest & juice then whisk.
- Sift in the flour, gently fold the mixture.
- Spoon into the cupcake cases.
- Put into the oven and cook for about 17mins until the tops are golden & are firm to touch.
- Leave to cool for 5mins
- For The Icing:
- Sift the icing sugar into a bowl.
- Add lemon Juice bit by bit until mixture is smooth but not too runny. Use more or less juice as required.
- Add in the lemon zest, then drizzle onto the cakes.
- Decorate as desired.
Yield
Makes 12 cakes
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