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ZINGY LEMON CUPCAKES FOR EASTER DAY!
Celebrate this Easter Sunday and make these delicious zingy lemon cupcakes.
A simple and easy recipe to follow.Once finished baking the cupcakes,place them in a lovely gift box wrapped in pastel tissue paper,or display them for Easter Sunday on a cake stand,in pride of place.
25g of softened butter
125g of caster sugar
2 medium eggs
100g of self raising flour
2 tbsp of milk
For the icing
175g of softened butter
350g of icing sugar
Heat the oven to 180 degrees.
Using a whisk, beat together the butter and the sugar until light and fluffy.
Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.
Mix everything until it is a smooth mixture.
Spoon one and a half tea spoons of the mix into the cake cases.
Bake in the oven for 10-15 mins.
While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.
Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)
Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.
To decorate add lemon sprinkles or a small piece of fresh lemon.
Have a lovely Easter!