Sunday, June 3, 2012

lemon cupcakes -simple but pretty

Lily's lemon cupcakes
  • 140g unsalted butter , softened
  • 100g caster sugar
  • zest ½ lemon
  • 2 large eggs , lightly beaten
  • 140g self-raising flour

FOR THE BUTTER CREAM ICING

  • 85g butter , softened
  • 175g icing sugar
  • zest and juice ½ lemon
  • sprinkles or sweets , to decorate
  1. Heat oven to 180C/160C fan/gas 4. Line 12-hole bun tin with cake cases. Beat butter and sugar until soft, add lemon zest. stir in eggs, then fold in flour .Divide between the cake cases. Bake for 18-20 mins until golden and springy to touch.  Cool on rack.
  2. Butter cream icing. Beat butter until  really soft. Gradually beat in icing sugar, lemon zest and juice. Spread on top of the cakes , then decorate with sprinkles or sweeties.

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