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. 


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


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


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.

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