Updated: Apr 24
Zesty lemon cupcakes that can be decorated with a lemon icing for more zing. Makes 12 cupcakes.
115g caster sugar
115g self-raising flour
1 teaspoon baking powder
zest of 1 lemon
2 tablespoon fresh lemon juice
Preheat the oven to 180 degree Celsius/Gas mark 4 and line a cupcake tray with paper cases.
Cream the butter and sugar together in a bowl with a wooden spoon.
Crack the eggs into the bowl and mix in well.
Sift in the flour and baking powder and fold in gently until well combined.
Stir in the zest of one lemon and 2 tablespoons of it's juice.
Spoon the mixture into paper cases and bake for 18 – 20 minutes until risen and firm to the touch. Do not open the oven door while they are baking or they will fall in the centre!
Remove the cupcake tray from the oven and after a couple of minutes transfer the cupcakes to a wire cooling rack.
To make a zingy lemon icing, mix a little lemon juice with some icing sugar to the desired consistency and ice the cupcakes when they have completely cooled.