As promised the recipe for our Little Lemon Cupcakes... 120g of plain flour 150g of caster sugar 1½ teaspoons of baking powder 2 tablespoons of grated lemon zest, plus extra to decorate 40g of unsalted butter (at room temperature) 120 ml of whole milk 1 egg For the lemon frosting: 250g of icing sugar (sifted) 80g of unsalted butter (at room temperature) 2 tablespoons of grated lemon zest A few drops of yellow food colouring (optional but pretty!) 25 ml of whole milk For the cooking process: A 12-hole cupcake tray lined with paper cases Preheat the oven to 170°c Put the flour, sugar, baking powder, lemon zest, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated. Add the egg to the flour mixture and continue beating until the flour is just incorporated, making sure to scrape any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple of minutes until the batter is smooth, but be careful not to over mix. Using a cookie scoop, spoon 2 tablespoons of the batter into cupcake cases (or, fill until the case is two-thirds full). Bake in the preheated for 20-25 minutes or until the cake bounces back when touched. A skewer inserted in the centre should come out clean. Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon the lemon frosting on top and use extra lemon zest to decorate accordingly.
Posted on: Tue, 11 Jun 2013 13:39:33 +0000
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