Lemon Cupcakes
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This lemon cupcake is delicious and for me its soft and smells good. Got this from The Cupcakes book and easy to whip up.
ingredients
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serves: 12
4oz self-rising flour, sifted
1/2 tsp baking powder, sifted
4oz butter, softened
4oz caster sugar
2 eggs, lightly beaten
1/2 finely grated rind of lemon
2 tbsp milk
Buttercream:
3oz unsalted butter, softened
6oz icing sugar, sifted
1 tbsp lemon juice
Servings Per Recipe: 12
Amount per Serving
Calories: 259
- Total Fat: 14.4 g
- Saturated Fat: 8.9 g
- Trans Fat: 0.5 g
- Cholesterol: 63.6 mg
- Sodium: 194.8 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 0.3 g
- Sugars: 23.6 g
- Protein: 2.2 g
preparation
1. Mix all the dry ingredients then add the wet ingredients, using an electric mixer beat together till smooth.
2. Spoon the mixture into your paper cups. Bake in the preheated oven for 15-20 minutes or until risen, golden and firm to the touch. Since I am using Bakery Express these are done within 8 minutes. Transfer to a wire rack to cool.
3. To make the buttercream, put the butter in a bowl and beat till fluffy. Add the sifted icing sugar and the lemon juice and beat together till smooth and creamy. I place mine in the refrigerator before piping to the cupcake.
4. Choose your piping tip, spoon your buttercream to the piping bag then start piping.
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