RECIPE: LEMON CUPCAKES
LemonCupcakes
These lemon cupcakes make an ideal treat for someone special on Mother’s Day Tammy Iddenden shares her delicious recipe with us. She owns a bespoke cake & cookie business based in Banstead. All cakes are made to order and to your specific design so no two cakes are the same. CUPCAKE INGREDIENTS
METHOD
125 g soft butter
Line the cupcake tin with the paper or foil cases.
125 g self-raising flour 125 g caster sugar 2 tbsp. milk 2 large eggs Finely grated zest of 1 small lemon
BUTTERCREAM INGREDIENTS 125 g soft unsalted butter 250 g icing sugar, sifted Juice of 1 small lemon Deep 12-hole cupcake tin and 12 paper cases
Reader offer Receive 20% OFF your Mother’s Day cupcake bouquet. Simply quote ‘OAM20’ when placing your order. 12
Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth. Make the icing: Put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy. You can take a section out of the middle and add some lemon curd for an extra lemony kick. Pipe your choice of design, add sprinkles or fruit but most importantly enjoy and have fun!
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