Zesty Lemon Cupcakes
Monday, 19 June 2017
Over here at Dairy Free Since 93, lemon flavoured cakes tend to be our downfall. That zingy, zesty flavour coupled with the sweetness of icing and the cake make our mouths water! We are always on the lookout for the best cake shaped vessels for transporting that lemony goodness into our bellies and we have struck upon a corker here! These are a slight variation on our previous lemon drizzle cupcakes as they do not have chocolate chips and have a buttercream frosting instead. The cake batter will make about 12 cupcakes, piled high with a mountain of buttercream!
Ingredients: Equipment:
· 120g Butter, we use vitalite. Cupcake tray
· 120g Caster sugar Bowl
· 2 Medium eggs Grater
· 100g Self raising flour Metal spoon
· 2 Tbsp milk, we've used soya Wooden spoon
· Grated zest of 2 lemons
For the Icing:
· 200g vitalite
· 400g icing sugar
· 2 tbsp lemon juice
Method:
- Cream your butter and sugar together until light and fluffy- beat with your wooden spoon!
- Add your eggs in gradually and mix until well combined
- Swap to your metal spoon and stir in your milk and lemon zest, then sieve in your flour and fold in until just combined
- Spoon your mixture into your cupcake cases and bake for 10-15 minutes until springy or a knife runs clear
- Put your cupcakes onto a cooling rack
- Beat your lemon juice, butter and icing sugar together until smooth.
- Pipe or spoon on top of your cupcakes
