Lemon Cupcakes aka Little Drops of Sunshine

I am mad about these fresh little cupcakes for summer. they are bright and fresh and yummy. I based the recipe on a recipe from Stork, but halved the amounts to make smaller little cakes. These are beautiful and make either 6 normal size cupcakes, or about 8 small little ones. 

Ingredients

Lemon Cup Cakes

• 57.5g (2 oz) Margarine/Butter
• 57.5 (2 oz) castor sugar
• 35g (2.5 oz) self-raising flour, sieved together with
• 1/2 teaspoon baking powder
• 1 egg, medium
• Zest of 1/4 lemon
• 1/2 tablespoon lemon juice

Icing

• 42.5g (1.5 oz) Margarine/Butter
• 110g (4 oz) icing sugar, sieved
• 1/2 tablespoon lemon juice
• Lemon zest to decorate

Method

Making the Cupcakes

• Place all cake ingredients in a mixing bowl. Beat with a wooden spoon for 2 – 3 minutes until well mixed. Place mixture in paper cases placed in a muffin tray, if you don’t have a muffin tray you can use double cupcake papers in a baking tray.
• Bake in a preheated moderately hot oven at 180ºC, 160ºC fan, gas mark 4 on second shelf from top for 15 – 20 minutes until soft and springy to the touch. Cool on a wire tray.

Making the Icing

• For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate.

Related articles

• Rhubarb, Strawberry and Rose Cakes (blissfullyscrumptious.com)
• Baking With SparkleGirl | DragonBall Z Cupcakes (dnextraordinaire.wordpress.com)

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