Tangy Lemon Cupcakes

Lemons remind me of Summer. It’s probably the brilliant, vibrant, yellow colour of their zesty skins. I love them and I absolutely love incorporating them into cooking. Lemons are so versatile. They can be the centre of a sweet or savoury dish.

They’re just fantastic. Whether they’re used in the making of a lemon cream pie or whether they’re the prime ingredient of lemon squares. Battered cod isn’t complete until it has been drizzled with the juice from a lemon wedge. A barbecue isn’t a barbecue unless there are fresh lemons to squeeze over your even fresher salad. Iced tea isn’t worthy of being consumed on a hot Summer’s day unless it has been infused with fresh lemon slices.

So yes, I guess you could say that I love lemons, apart from when their juice shoots into my eye – which is incredibly nasty. Naughty lemons.

To conclude, if life gives you lemons, make lemonade, or in this case delicious lemon cupcakes. 🙂

Ingredients:

For the cupcakes:

  • 120g self-raising flour
  • 150g caster sugar
  • 2 tbsps grated lemon zest, extra to decorate
  • 40g unsalted butter, at room temperature
  • 120ml full-fat milk
  • 1 egg

For the lemon frosting:

  • 125g icing sugar
  • 40g unsalted butter
  • 1 tbsp grated lemon zest
  • a drop or two of yellow food colouring (optional)
  • 1 tbsp full-fat milk

Method:

For the cupcakes:

Preheat the oven to 170C/160C Fan/325F/Gas 3.

Line a standard 12 hole muffin pan with paper cases.

In a large mixing bowl, add the flour, sugar, lemon zest and butter. Beat with an electric whisk on slow speed until a sandy consistency has been achieved. Slowly add the milk and beat until it has just been incorporated.

Add the egg to the mixture and beat for approximately two minutes until the mixture is smooth. Do not overmix.

Divide the mixture evenly into the prepared muffin pan and bake in the preheated oven for approximately 20-25 minutes, or until a cake tester inserted into the middle of a cupcake comes out clean. Leave the cupcakes to cool slightly in the pan before turning them out onto a wire rack. Leave to cool completely before frosting.

For the lemon frosting:

In a large mixing bowl, beat the icing sugar, butter, lemon zest and yellow food colouring with an electric whisk on a medium-low speed until the mixture is combined. Beating at a slower speed, slowly add the milk. Once the milk has been fully incorporated, beat at high speed until the frosting is lovely and fluffy, which takes approximately 5 minutes.

Once the cupcakes are cold, you can either spoon or pipe the frosting on and top them off with a little grated lemon zest.

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