13.3.13

Lemon cupcakes

My baking posts historically have extremely inventive titles, so here's another one for you...

A couple of weeks ago I made these lemon cupcakes, and thought I would share with you the pictures I took. They are very yummy, and whilst they did go a bit wrong, it was my fault! Also, seeing these pictures I took outside is so strange- the patio I took them on is now covered in a foot of snow! This recipe makes between 12 and 24 cakes, depending on how much you fill each with, and what size cases you use. They are quite unhealthy, but they're healthier than chocolate cupcakes, which is good enough an excuse for me!

































*For the cakes*
  • 110g unsalted butter, room temperature
  • 225g golden caster sugar
  • 2 eggs
  • 150g self-raising flour, sifted
  • 125g plain flour, sifted
  • 90ml milk
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon single/double cream
*For the icing*
  • 200g unsalted butter, room temperature
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 500g icing sugar, sifted
*Equipment*
  • 2 12-hole muffin trays with cases
  • 2 large mixing bowls
  • Electric hand mixer
  • Bowl
  • Jug
  • 2 spoons
  • 2 teaspoons
  • 1 knife
  • Oven
*THE RECIPE* (cakes)

  1. Preheat oven to 160oC fan/180oC/gas mark 4, and line tins with cases.
  2. Cream the butter and sugar until smooth and pale with your mixer, in a large mixing bowl.
  3. Add the eggs one at a time, mixing between each addition.
  4. Combine the flours in a separate bowl.
  5. Combine the milk, lemon juice and cream in a jug.
  6. Add 1/3 of the flour to the original mixture and beat well.
  7. Add 1/3 of the liquids and beat well.
  8. Repeat steps 6 and 7 until all incorporated.
  9. Add the lemon zest.
  10. Spoon mixture into cases. Each one should be 2/3 full.
  11. Bake in the oven for 25 minutes, or until golden brown and slightly brown. Basically until they're cooked and won't kill you (which they won't).
  12. Leave to cool for 10 minutes before icing.
*THE RECIPE* (icing)
  1. Beat together the butter, lemon juice, lemon zest and half the icing sugar in a large mixing bowl.
  2. Gradually add the remainder of the icing sugar. Result should be smooth and creamy.
  3. Ice cupcakes, I use this piping bag, and I really like it.
  4. Ta-dah!

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2 comments:

  1. These look so good! I love anything with lemon in.

    Jesss xo

    ReplyDelete
    Replies
    1. So do I; it's such a refreshing flavour!

      Delete