• 28423eed3fd7b6a3c33955139c59b191

Lemon Cupcakes

This is adaptation of the vanilla cupcakes.

Prep
Cook
Serves 12people
Ingredients
125
butter
125
caster sugar
2
eggs
zest of 2 lemons
125
self-raising flour
juice of half a lemon (plus 1 tbsp extra)
235
icing sugar
85
unsalted butter
Directions
1.
Preheat the oven to gas mark 5. Line a cupcake tray with cases.
2.
Beat the butter and caster sugar together until pale and fluffy. Beat in the eggs and the lemon zest and then fold in the self-raising flour.
3.
Divide between the cupcake cases and bake for 15-20 minutes until golden. Remove from the oven and cool for 5 minutes in the tray. Remove from the tray and cool on a cooling rack.
4.
Whilst the cakes are cooking mix 60 g of the icing sugar and the juice of 1/2 a lemon together to make a syrup. When the cakes are cooling (but still warm) use a skewer to poke holes in the top of each cake and then drizzle tsp of syrup over each cake.
5.
To make the icing mix the rest of the icing sugar, the unsalted butter and the leftover 1 tbsp of lemon juice together to make a smooth icing. Spread over the cakes and then serve and enjoy!

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