Its been a while since I bookmarked this lemon cupcake recipe. But I never got around to actually baking them until I got an order for some lemon cupcakes recently. These are not your regular sweet cupcakes, the frosting has a nice tangy flavour, a must for those who love cupcakes with a twist!
Ingredients
110 gram unsalted butter
110 gram caster sugar
Finely grated zest of 1 lemon
2 medium eggs (separated)
75 ml milk
140 gram plain flour
1 teaspoon baking powder
¼ teaspoon salt
For the Frosting:
150 gram icing sugar (sifted)
2 tablespoon fresh lemon juice (sieved)
A few drops of yellow food colouring
Sugared flowers
How To
Preheat the oven to 190 degree Celsius. Line a muffin tray and keep aside.
Cream the butter and sugar until almost white. Add the lemon zest and egg yolks fllowed by the milk. Transfer this mixture to a large bowl.
Sift the dry ingredients and then fold them a third at a time into the butter mixture. Whisk the egg whites in a bowl until stiff, then fold this into the cake mixture. Fill two-thirds of the liners with the cake mixture and bake for 17-20 minutes until risen and springy. Remove these from the oven and allow to cool.
Blend the icing sugar with the lemon juice in a bowl, and tint it pale yellow with a drop or two of the food colouring. Smooth a teaspoon of icing over each cupcake and decorate with sugared flowers. Leave to set for an hour.
Source: Annie Bell’s Gorgeous Cakes cook book
Lemon Cupcakes
