Crunchy Lemon Cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cupcakes
Skip to ingredients
Cupcakes
- 125g/4 1/2oz butter, softened
- 125g/4 1/2oz caster sugar
- 125g/ 4 1/2oz self raising flour
- 2 medium sized eggs
- 2 tbsp milk
- Grated rind of 1 lemon
Topping
- 125g/4 1/2oz butter, softened
- 125g/4 1/2oz caster sugar
- 125g/ 4 1/2oz self raising flour
- 2 medium sized eggs
- 2 tbsp milk
- Grated rind of 1 lemon
- Juice of 1 lemon
- 3 tbsp granulated sugar
Method
step 1
Preheat the oven to 190 C (gas mark 5). For the cupcakes, cream the butter and sugar together until smooth. Whisk the eggs separately in a bowl, then add to the mixture along with the flour, milk and lemon rind and beat together until smooth.step 2
Divide the mixture between the paper cases and bake in the oven for 14-16 minutes until firm to the touch. Remove from the oven and transfer to a wire rack to cool.step 3
Immediately sprinkle the sugar over the cakes, then spoon over the lemon juice and leave to cool.
