Recipes
Recipes

Zesty lemon cupcakes

These pretty treats are easy and fun for the kids to make. Once they've mastered the basic recipe, they can try different variations.

These pretty treats are easy and fun for the kids to make. Once they've mastered the basic recipe, they can try different variations.

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(27 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 12

Cooking Time

Price: 34p per serving

Nutritional Information

Each 100g serving contains

Energy
1382kj
330kcal
18%
Fat
18.6g
Med
27%
Saturates
11.2g
Med
56%
Sugars
31.3g
High
37%
Salt
0.6g
Med
15%
of your reference intake.
Typical energy values per 100g:
1382kJ/330kcal

Ingredients

125g self-raising flour

1 level tsp baking powder

125g butter, softened

125g caster sugar

2 large free-range eggs

225g icing sugar

1 unwaxed lemon

Method

1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.
2
Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.
3
Add the finely grated zest of an unwaxed lemon and beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.
4
Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
5
Make the glacé icing by sifting 225g icing sugar into a bowl and add 6 tsp lemon juice. Stir and add another 1-2 tsp lemon juice, a few drops at a time, until you have an icing that will coat the tops of the cupcakes. Use a spoon to add the icing to the cupcakes.
6
Decorate with finely shredded lemon zest.