Classic lemon cupcakes
Cupcakes are perfect for most occasions. These zingy classic lemon cupcakes are ideal for spring & summer tea parties, birthday parties, Mother’s day, Easter, picnics and garden parties. This a the classic, basic recipe – it’s difficult to go wrong it (the secret is to use the same weight of all ingredients). The batter is enough for 6 cupcakes or 12 mini ones. Double/triple the amounts if you need to make a lot of cupcakes. You can decorate them with lemon butter cream or lemon icing (I made mine with icing and used dairy-free margarine instead of butter).
Ingredients
Method
- Preheat the oven to 180 C degrees. Grease and line a muffin tin or put 6 silicone muffin cases on a baking sheet.
- Using an electric hand-held mixer, beat the butter and sugar into a light cream. Stir in the lemon zest.
- Add the eggs one at a time, then sift the flour continuously while slowly combining with the mixer.
- Transfer the batter into the muffin tin or silicone muffin cases. Bake for approx. 20 minutes, until golden and an inserted skewer comes out clean.
- Allow them to cool for 5 minutes them move them to a wire rack.to cool on a grid.
- Make the butter cream or icing. When the cupcakes have completely cooled decorate them to your liking (if they’ve risen too high, cut their tops off before icing).
- Let the icing/ butter cream set before serving.