Lemon cupcakes from the Hummingbird Bakery Cookbook

Lemon cupcakesAnother yummy recipe I tried out for Mother’s day afternoon tea was smaller lemon cupcakes, the sponges were delicious with or without icing.  I personally found the buttercream a little sweet and may next time go for something like a light cream cheese icing or a meringue icing.  But I thought when dealing with my nan it was better to stick with something more traditional.

Ingredients

120g Plain flour, sifted

150g Caster sugar

1.5 tsp Baking powder

Half a lemon, zested

40g Butter or stork

120ml Milk

1 Egg, lightly beaten

 

Lemon frosting

250g Icing sugar, sifted

80g Butter or stork

Half a lemon, zested

Yellow food colouring to your preference

2 tsp Lemon essence

25ml Milk

 

Method

  1. Pre heat oven to 170 degrees
  2. Put all dry ingredients with the butter and lemon zest and combine either using a paddle attachment on a freestanding mixer or wooden spoon
  3. Add the egg and milk slowly in order for it to absorb
  4. Do not overmix
  5. Divide between 10 small cupcake cases and bake for 20-30 minutes

For the icing

Method

Whilst the cakes cool completely….

  1. Put the butter, icing sugar and lemon zest in a bowl and combine gently to avoid a huge cloud of icing sugar dust; if I use a free standing mixer I wrap a clean tea towel around the bowl.
  2. Add a few drops of colouring and mix
  3. Add a little milk to loosen
  4. Set aside until cakes are ready for icing
  5. Then use a palette knife or piping tube and decorate as you prefer
  6. Enjoy with a cup of tea!
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