Zingy lemon cupcakes
Makes Muffins
More effort
Total time:
20-25 mins cooking and 5-10 mins cooling time.
These are great for partys of as a snack if you are a bit peckish.
Skip to ingredients
For the cakes:
- 125g of softened butter
- 125g of caster sugar
- 2 medium eggs
- 100g of self raising flour
- 2 tbsp of milk
- 2 lemons
For the icing
- 175g of softened butter
- 350g of icing sugar
Method
step 1
Heat the oven to 180 degrees.step 2
Using a whisk, beat together the butter and the sugar until light and fluffy.step 3
Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.step 4
Mix everything until it is a smooth mixture.step 5
Spoon one and a half tea spoons of the mix into the cake cases.step 6
Bake in the oven for 10-15 mins.step 7
While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.step 8
Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)step 9
Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.step 10
You could add a lemon flavour sweet of a small pice of chopped up lemon if wanted. And there you have it, one batch of delicious Zingy lemon cupcakes ready to take to a party or picnic or just to put in a box to save for another day. Make sure you have eaten them in a week or they won't taste as good as they are meant to.
