Zesty lemon cupcakes

Zesty lemon cupcakes

These pretty treats are easy and fun for the kids to make. Once they've mastered the basic recipe, they can try different variations.

By , 21 September 2015
Zesty lemon cupcakes
  • Ready in: 45 mins
  • Serves: 12
  • Price: 34p per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    18.6g
    27%
  • Saturates high
    11.2g
    56%
  • Sugars high
    31.3g
    37%
  • Salt med
    0.6g
    15%
  • Energy 1382KJ 330KCAL
    18%
of your reference intake.
Typical energy values per 100g: 1382kJ/330kcal.
Ingredients
  • 125g self-raising flour
  • 1 level tsp baking powder
  • 125g butter, softened
  • 125g caster sugar
  • 2 large free-range eggs
  • 225g icing sugar
  • 1 unwaxed lemon
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.

  • Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.

  • Add the finely grated zest of an unwaxed lemon and beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.

  • Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • Make the glacé icing by sifting 225g icing sugar into a bowl and add 6 tsp lemon juice. Stir and add another 1-2 tsp lemon juice, a few drops at a time, until you have an icing that will coat the tops of the cupcakes. Use a spoon to add the icing to the cupcakes.

  • Decorate with finely shredded lemon zest.