Lemon Cupcake Recipe

For these zesty cupcakes I used my soft fluffy for the base then a sweet lemon and lime juice buttercream to intensify the flavours. It tastes great then after top it with a bit of lemon and lime zest. But be warned if you put to much on there it will be too strong for some people and they won't like it. Trust me I know from experience!

So here is the recipe for the moist vanilla cupcakes-

Ingredients to Frost 12 Cupcakes-

Buttercream Frosting:

Lemon Cupcakes

• 1 lemon
• 6oz (175g) of self raising flour
• 1 teaspoon of baking powder
• 4oz (100g) of soft margarine (stork butter for cakes works great)
• 4oz (100g) of caster sugar
• 2 eggs

Lemon lime buttercream

• 280 grams confectioners’ sugar (icing or powdered sugar), sifted
• 113 grams unsalted butter, room temperature
• 1-teaspoon pure vanilla extract
• 2 tablespoons milk or light cream
• Half the juice for one lemon
• Half the juice for one lime
• Green Food Colouring
• Preheat the oven to 200°C/390°/gas mark

• Put the paper cases in the muffin tin.
• Grate the lemon rind be carful not to grate the pith.
• Cut the lemon in half and squeeze the juice in to a bowl.
• Sift the flour and baking powder in to a bowl.
• Add margarine, sugar, eggs and grated lemon rind.
• Mix every thing together.
• Spoon the mixture into the paper cases.
• Bake the muffins for 12-15 minutes until they are golden brown.
• When the muffins are cooking add 4oz of sugar to the lemon juice.
• Mix together well.
• Leave them to cool.
• For the butter cream- With an electric mixer beat butter until smooth.
• Then on low speed beat in icing sugar bit by bit.
• Then if it is too thick add a bit of milk or if it is too thin add icing sugar until it is the desired consistency.
• Then tint the icing at the gel or paste colouring.
• Now you can either pipe the icing on with the wilton 1m tip or neatly smooth the icing using a palette knife

Now serve, and enjoy! I hope you like the Lemon and Lime Cupcakes Recipe.

Happy Cupcaking!

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