Tuesday, 12 April 2016

Lemon Cupcakes

Hey everyone :)


YES! Cupcakes are back! I missed baking cupcakes! I wonder how many times I can say cupcakes in the same sentence - cupcakes, cupcakes, cupcakes!

Little life update: My car got crashed into last week when I was ferrying my parents around ... currently unaware whether its getting repaired or written off ... still waiting on a call. We're all okay - which is the main thing! With the car accident, work being hectic, being ill (thanks Dad) and Dave on holiday in another country - I was a bit all over the place so I only posted once last week ... hopefully I can make up for it this week!

Today's post (as the title suggests) is about some zesty, yummy lemon cupcakes I made over the weekend! I got the recipe from BBC Good Food which you can check out HERE. I've altered it a tiny little bit so you can get the original info there.



Ingredients: 
125g of soft butter
125g of caster sugar
2 medium eggs
100g of self raising flour
2 tbsp of milk
2 lemons

Method: 
1. Pre-heat oven to 180ÂșC and line a cupcake/muffin tray with 12 cases.
2. Add the butter and sugar to a bowl and mix until light and fluffy.
3. Add the eggs, flour, milk, the zest of both lemons and the juice of 1 of the lemons and combine together.
4. Spoon the mixture into the cases and bake for 10-15 minutes.
5. Remove from oven and leave in tray for 5 minutes then transfer to wire cooling rack.

The recipe includes a butter icing for the top that is piped on ... but I wasn't feeling that and chose a water icing but instead of water I used the juice from the other lemon which gives the icing a zesty taste!





Ingredients: 
Icing Sugar (amount can vary)
Lemon Juice (from a lemon or a bottle)

Method: 
1. Add some icing sugar to a bowl and add a small amount of lemon juice and mix until dissolved. The amount of liquid depends on how thick/thin you want your icing.
2. Using a teaspoon and a glass of hot water ... add 1/2 a teaspoon of icing onto the cupcake and then using the hot water and the back of the teaspoon smooth the icing over the top of the cupcake - the hot water stops the icing sticking to the spoon and gives the tops a nice, smooth finish.
3. Ice all the cakes ... if you need more icing (I made 3 batches) start from step 1 again.



What did you get up to this weekend? Anything exciting?! Let me know in the comments below.



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