Lemon Cupcakes


I tried another recipe from The Perfect Cookbook by David Herbert today, Cupcakes. The recipe for the actual cupcakes is quite plain, so I adapted the recipe to make it a bit more interesting. Here is my amended version:

You will need:

1 & 1/2 cups Self Raising flour

125g butter, softened

3/4 cup Caster Sugar

1 teaspoon Vanilla Essence

2 eggs

1/2 cup Milk

Zest of two large lemons


Preheat oven to 180 degrees Celsius, and prepare 2 muffin trays with patty pans.

Sift flour into a mixing bowl. Add the rest of the ingredients and beat with an electric mixer until smooth (I found the butter needs to be very soft otherwise the lumps won’t come out).

Spoon mixture into prepared patty pans. I found that about two thirds full gives nice rounded cupcakes. Let cool completely before icing.

Lemon Icing: (different from the frosting recipe in the book)

Juice of 1 large lemon

About 1 cup of sifted icing sugar

Tiny amount of yellow food colouring (I use Wiltons Colour Pastes)

In a medium bowl, use an electric beater while slowly adding icing sugar to the lemon juice. Keep adding until your desired consistency is reached… For example, if you are going to drizzle the icing over the cupcakes & let it run down the sides, you’ll need a little less sugar. I made my icing a little thicker so I could spread it with a knife onto the top of the cupcake only. This icing has a very lemony flavour, but since there is only a small amount on each cupcake it complements it perfectly (in fact, it is so delicious, that my helper ate all the leftover icing straight out of the bowl!).

And that’s it! I don’t often use self raising flour, but found it worked really well for this recipe. Perfect, light & fluffy cupcakes 🙂


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