This will make 12 yummy scrummy lemon cupcakes!
Ingredients :
For the cakes ~ - 125g unsalted butter (I soften in the micro, don’t panic if it melts a bit it doesn’t matter!) - 125g caster sugar - 125g self raising flour - 1/2 tsp baking powder - 2 eggs - Zest of one lemon - 1 tsp lemon essence
For the buttercream ~ - 150g unsalted butter - 300g icing sugar - 1 tsp lemon essence - 1 tbsp lemon curd
Method : 1. Preheat oven to 160c fan assisted (180c if not). 2. Line a cupcake tray with 12 cupcake cases. 3. Beat butter and sugar until pale and fluffy. 4. Sift in the flour and baking power, then add the eggs, zest and essence. 5. Beat well until fully combined. 6. Split evenly between cases (I will admit I weigh the mixture and divide by 12 so they’re all the same!). 7. Bake for 20-25 minutes until they’re firm to touch and golden on top. 8. Cool on a wire rack. 9. While they’re cooling you can make the buttercream by beating the butter and slowly sifting in the icing sugar in two halves. 10. Add your essence and the curd (optional but I love it!) and some colouring if you desire them continue to beat until fluffy. 11. Transfer to a piping bag, I almost always use a ‘2D’ nozzle for cupcakes. 12. Once fully cooled pipe the buttercream onto your cupcakes and decorate as you wish! 13. Then try not to eat the whole lot in one sitting
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