Lemon Cupcakes

AuthorThe Batch Lady

A wonderful lemony cupcake, great for a sunny afternoon in the garden

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Yields1 Serving
Standard batch makes 12 large cupcakes
 ¾ cup caster sugar3/4 cup = 150 g
 3 eggs
 1 teaspoon baking powder
 1 ⅛ cups self-raising flour1 1/8 cup = 150 g
  cup margarine or butter2/3 cup = 150 g
 2 lemons, zested
Lemon Glaze
 2 cups icing sugar2 cups = 250 g
 1 lemon. juiced
 sprinkles
1

Method

1. Turn the oven onto 200°C (180°C fan) and line a 12-mould muffin tin with cupcake cases.
2. In a large mixing bowl add all of your ingredients.
3. Using an electric whisk, mix all of the ingredients so you get a smooth cake batter. If you do not have an electric whisk you can use a wooden spoon.
4. Using a tablespoon, spoon the mix into each cupcake case so they are ¾ full.
5. Pop in the oven for 13-15 minutes at 200°C (180°C fan) until golden. An easy way to check if they are cooked is to take a small knife and insert into the top of the cupcake. If it comes out clear with no cake batter on it, the cupcakes are cooked.
6. Leave to cool before icing. If freezing, do not ice before you freeze.
7. To make the icing simply add the icing sugar into a mixing bowl and add the juice of one lemon. If the mix is too watery you can add more icing sugar and if the icing is too thick add a tiny bit of water at a time until you’ve just a nice thick glossy icing.
8. Once cupcakes are cool, spoon the icing on and top with your favourite sprinkles!

2

Ready to freeze
If freezing your cupcakes do not ice. The cake will go soggy and won’t be as nice so best thing to do is freeze all the cupcakes in a reusable freezer bag and ice when you want them.

3

Ready to eat
Remove cupcakes from the freezer and leave to defrost. This will take around 45 minutes. Once fully defrosted make up your icing and spoon on the top.

Ingredients

Standard batch makes 12 large cupcakes
 ¾ cup caster sugar3/4 cup = 150 g
 3 eggs
 1 teaspoon baking powder
 1 ⅛ cups self-raising flour1 1/8 cup = 150 g
  cup margarine or butter2/3 cup = 150 g
 2 lemons, zested
Lemon Glaze
 2 cups icing sugar2 cups = 250 g
 1 lemon. juiced
 sprinkles

Directions

1

Method

1. Turn the oven onto 200°C (180°C fan) and line a 12-mould muffin tin with cupcake cases.
2. In a large mixing bowl add all of your ingredients.
3. Using an electric whisk, mix all of the ingredients so you get a smooth cake batter. If you do not have an electric whisk you can use a wooden spoon.
4. Using a tablespoon, spoon the mix into each cupcake case so they are ¾ full.
5. Pop in the oven for 13-15 minutes at 200°C (180°C fan) until golden. An easy way to check if they are cooked is to take a small knife and insert into the top of the cupcake. If it comes out clear with no cake batter on it, the cupcakes are cooked.
6. Leave to cool before icing. If freezing, do not ice before you freeze.
7. To make the icing simply add the icing sugar into a mixing bowl and add the juice of one lemon. If the mix is too watery you can add more icing sugar and if the icing is too thick add a tiny bit of water at a time until you’ve just a nice thick glossy icing.
8. Once cupcakes are cool, spoon the icing on and top with your favourite sprinkles!

2

Ready to freeze
If freezing your cupcakes do not ice. The cake will go soggy and won’t be as nice so best thing to do is freeze all the cupcakes in a reusable freezer bag and ice when you want them.

3

Ready to eat
Remove cupcakes from the freezer and leave to defrost. This will take around 45 minutes. Once fully defrosted make up your icing and spoon on the top.

Lemon Cupcakes

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