I can’t do cake. However, after the successes of my lemon drizzle and chocolate fudge loaf cakes, I’m feeling a little more confident and I absolutely love lemon flavour on sweets so I thought I’d have a go. We had some lemons in but I didn’t fancy another lemon drizzle. Partly because I can’t seem to stop eating them. So, I thought I’d have a go at some lemon cupcakes. They turned out amazingly well. Well, except for two of them.
You Will Need
For the Cakes
- 180g Plain flour
- 90g Caster Sugar
- 60g Butter
- 2 Eggs
- 1tsp. Lemon extract
- 1 Lemon
- 1tsp. Baking Powder
- Pinch of salt
- 50ml Whole milk
- 1 Cap of yellow food colouring
For the Icing
- 3tbsp. Butter
- 2tsp. Lemon Extract
- 1tbsp. Whole milk
- 120g Icing sugar
- 1 Cap yellow food colouring
- Zest of 1 lemon
Firstly, preheat the oven to 170 degrees and place paper cupcake cases into a muffin tin or cupcake tray (same thing?!).
Now, cream together the butter and sugar before adding the eggs one at a time and mixing together. Then, add the lemon extract, juice of a lemon and the milk before mixing together. Try to get as many of the butter lumps out as you can so it’s nice and smooth.
Add a cap of yellow food colouring. This will go almost neon but don’t worry adding the flour will tone it down a lot.
Pour the flour, salt and baking powder into a dish, and sieve half into the yellow mixture. Fold it together well before adding the other half and folding until smooth.
Put a dollop in each cupcake case separating the mixture evenly between the 12 cases and leave to settle for 2 minutes.
Place in the preheated oven and bake for 15 minutes.
Once cooked, remove from the muffin tin carefully and leave to one side to cool.
To mix your icing, add the butter, milk, lemon extract and yellow food colouring to a bowl. Pour in the icing sugar and mix together well.
If it’s still too runny add a little more sugar if it’s too stiff at a little more milk. But, remember a tiny bit can make a huge difference when it comes to icing sugar, so little bits at a time.
Now I got a little excited about my piping bag. I’ve never used a piping bag before and in my head, I imagine creating a work of art. It did not go to plan.
First, I couldn’t figure out how to get the icing in! I know you just spoon it in, but it sticks to the sides so you have to push it down. It was not as glamorous as I’d imagined.
Then, I started too quickly. The cakes had not cooled enough and this happened.
Once the cakes were ready I tried to do a fancy pattern and totally failed. From then I just went for a nice squeeze which I think looks quite cool. I finished them by grating some lemon zest onto the top. But I wouldn’t do this if I was just making lemon cupcakes and not also blogging lemon cupcakes. Or, maybe I would have because I enjoy zesting things!
Super simple lemon cupcakes with lemon buttercream icing
- • 180g Plain flour
- • 90g Caster Sugar
- • 60g Butter
- • 2 Eggs
- • 1tsp. Lemon extract
- • 1 Lemon
- • 1tsp. Baking powder
- • Pinch of salt
- • 50ml Whole milk
- • 1 Cap of yellow food colouring
- • 3tbsp. Butter
- • 2tsp. Lemon Extract
- • 1tbsp. Whole milk
- • 120g Icing sugar
- • 1 Cap yellow food colouring
- Preheat the oven to 170 degrees and place 12 paper cupcake cases into a muffin tin
- Cream together the butter and sugar
- Add the eggs, one at a time and mix together well
- Add the lemon extract, the juice of 1 lemon, the milk and the food colouring
- Stir together
- Sieve in half of the flour, salt and baking powder and fold in
- Repeat with the other half
- Spoon the mixture evenly into the cupcake cases
- Bake in the oven for 15 minutes
- When ready remove from the muffin tin carefully and leave to cool
- For the icing, mix together the butter, lemon extract, whole milk, food colouring and icing sugar
- Use a piping bag to pipe the icing on to the top of the cakes
- Finish with some lemon zest