These tangy lemon cupcakes have a very strong lemon flavour which is sure to give a little surprise to everyone who bites into it. The sharp lemon slowly sweetens which creates a wonderful after taste. Although they may be too strong for some, the recipe allows for some changes to make it to everyone's taste.
Lemon
The recipe requires two non-waxed lemons. These need to be zested and juice one of the lemons, it is up to you what you do with the rest of the other lemon.
Icing
Sometimes, the lemon icing and the lemon cupcake can be too much so you could either add slightly less lemon juice to the icing or just make a vanilla icing and not add in any lemon juice at all.
Lemon Cupcakes
Makes 18
Ingredients:
Cake Batter
· 180g Unsalted Melted Butter
· 2 Eggs
· 200g Granulated Sugar
· 200g Self-Raising Flour
· 2 Lemons (this includes icing)
· 1tsp Baking Powder
· 60ml Milk
· 50ml Plain Yoghurt
Buttercream
· 170g Unsalted Butter
· 300g Icing Sugar
· Splash of Milk (only if necessary)
Instructions:
Cake Batter
1. Preheat the oven to 180 degrees C (350 degrees F)
2. Melt the butter in the microwave for short 30-second bursts. Zest both lemons but juice only 1 lemon. If you are adding lemon to the icing, now juice half a lemon and keep it to the side.
3. Put the lemon zest and sugar into a blender and blend on a high speed for 1 to 2 minutes until the sugar becomes a light yellow colour.
4. In a large bowl mix together the melted butter, sugar and lemon zest, eggs, milk, 1 lemon worth of juice and yoghurt until smooth.
5. Sieve in the self-raising flour and baking powder and mix again until combined.
6. Fill the cases and bake for 17-20 minutes or until a skewer comes out clean.
Buttercream Icing
1. Whisk the butter until soft. Then slowly add the icing sugar to avoid it clouding.
2. If you would like you could add the half a lemon of juice or vanilla extract. If the icing is too stiff, you could add a splash of milk.
3. Using a piping bag and nozzle or just a spoon or spatulas, spread the icing on the cupcake.
4. Enjoy!
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