If you love citrus fruit (particularly lemons) then you will really love this recipe. This recipe is also easily adapted and will work well for limes, oranges or even grapefruit.
Lemon Cupcakes with Lemon IcingServes: 12
Ingredients:125g (4 1/2 oz) butter, softened
125g (4 1/2 oz) self-raising flour
125g (4 1/2 oz) caster sugar
2 tbsp milk
2 large eggs
finely-grated zest of 1 small lemon
For the Lemon Icing:
125g (4 1/2 oz) unsalted butter, softened
250g (9 oz) icing sugar, sifted
juice of 1 small lemon
edible silver balls, to decorate
edible glitter, to decorate
Method:Combine all the cake ingredients in a bowl then beat with an electric whisk until thoroughly combined and smooth.
Line the wells of a 12-cup muffin tin with paper cases and divide the batter between these. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 20 minutes, or until well risen, golden brown and firm to the touch. Transfer the cakes to a wire rack and set aside to cool.
For the icing, combine the butter and half the icing sugar in a bowl. Beat with an electric whisk until smooth and evenly combined. Add the lemon juice and the remaining icing sugar and beat once more until light and fluffy.
Spread or pipe this icing over the cooled cupcakes then decorate with the silver balls and edible glitter and serve.
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The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.
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