Thursday 11 April 2013

Lemon Cupcakes with Lemon Icing Recipe

Today's recipe is for one of the truly classic cupcakes. A lemon-flavoured batter that's oven baked and topped with lemon flavoured glacé icing.

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 Icing

Serves: 12
Lemon cupcakes with lemon icing. Classic cupcakes topped with lemon icing (frosting) and decorated with silver balls.


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


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.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

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.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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