Sarah's Lemon Cupcakes
Treat your taste buds to these delightful Lemon Cupcakes with a zesty surprise in every bite. With a light and fluffy cake base featuring a hint of lemon, topped with a smooth lemon icing and finished off with a sprinkle of fresh lemon rind, these cupcakes are a perfect balance of sweet and citrusy flavors. A must-try for any lemon lover!
— Constant Cookbook
Ingredients
- Cake ingrediants
- 110g butter
- 110g caster sugar
- 2 eggs
- 75g self-raising flour, sieved
- 3 drops lemon extract
- For the icing
- 175g icing sugar, sieved
- 3 to 4 tablespoons of lemon juice from a fresh lemon
- Lemon rind zest
- 3 drops of yellow food colouring
Instructions
- Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.
- Cream the butter and sugar
- Beat in the eggs and the lemon extract
- Add the flour, beat the mixture until lump free (I use an electric beater).
- Place spoonfuls of the mixture into the baking cases and bake for about 20/25 minutes (check with a skewer). Remove from the oven and leave to cool on a cooling rack.
- Add lemon juice to the icing sugar, one tablespoon at a time until the icing is smooth but not too runny. Add food colouring.
- Spread icing on each cupcake (cakes should be cool), I put a dollop of icing in the centre of each cake, let it settle outwards naturally and push out lightly to edges of the cupcake with a knife. As the cupcake tops are quite moist, youâÂÂll get crumbs in the icing if you spread roughly.
- Sprinkle lemon rind on to icing
Yield
Makes 12 cakes
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