Lemon Cupcakes
125 grams butter
1/2 cup caster sugar
3 eggs
2 tablespoons custard powder
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 cup flour
2 teaspoons baking powder
1/4 cup milk
Preheat the oven to 180 degrees celsius and line a muffin tin with paper liners.
Soften the butter slightly in the microwave, then add the sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition. If you add them all at once the mixture will go a bit funny so just take your time. Add the custard powder, lemon zest and lemon juice, then beat some more.
Sift in the flour and baking powder. Continue to beat until it has all been incorporated into the mixture, then add the milk. Beat the mixture until it is smooth.
Spoon the mixture evenly into the cupcake liners and bake for about 20 to 25 minutes. Check that they are done by inserting a skewer into the centre. When it comes out clean take the cupcakes out of the oven and let them cool for about 5 minutes. Then remove the cupcakes and let them finish cooling on a wire rack.
Lemon Strawberry Frosting
225 grams butter
1 tablespoon lemon juice
1/2 teaspoon lemon zest
3 tablespoons strawberry jam
2 1/2 cups icing sugar
Soften the butter very slightly, then begin to beat it with an electric beater until it is creamy. Add the lemon juice, lemon zest and strawberry jam and beat them in well. Sift in the icing sugar a half cup at a time, beating well after each addition, until you have a rather stiff mixture. Then pipe or spread the frosting onto your cupcakes.
125 grams butter
1/2 cup caster sugar
3 eggs
2 tablespoons custard powder
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 cup flour
2 teaspoons baking powder
1/4 cup milk
Preheat the oven to 180 degrees celsius and line a muffin tin with paper liners.
Soften the butter slightly in the microwave, then add the sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition. If you add them all at once the mixture will go a bit funny so just take your time. Add the custard powder, lemon zest and lemon juice, then beat some more.
Sift in the flour and baking powder. Continue to beat until it has all been incorporated into the mixture, then add the milk. Beat the mixture until it is smooth.
Spoon the mixture evenly into the cupcake liners and bake for about 20 to 25 minutes. Check that they are done by inserting a skewer into the centre. When it comes out clean take the cupcakes out of the oven and let them cool for about 5 minutes. Then remove the cupcakes and let them finish cooling on a wire rack.
Lemon Strawberry Frosting
225 grams butter
1 tablespoon lemon juice
1/2 teaspoon lemon zest
3 tablespoons strawberry jam
2 1/2 cups icing sugar
Soften the butter very slightly, then begin to beat it with an electric beater until it is creamy. Add the lemon juice, lemon zest and strawberry jam and beat them in well. Sift in the icing sugar a half cup at a time, beating well after each addition, until you have a rather stiff mixture. Then pipe or spread the frosting onto your cupcakes.
Hi Jaimie,
ReplyDeleteWe just love anything Strawberry and these Cupcakes look fantastic, we are going to love them. Hope you have a wonderful Celebration Week End and thank you so much for sharing at Full Plate Thursday.
Come Back Soon!
Miz Helen
These would be absolutely perfect for Easter! Wow! Thank you for sharing and linking to Foodie Friday!
ReplyDeleteYummy! These look so scrumptious... I have never tried lemon and strawberry - I think I need too. Happy berrylove!
ReplyDeletelovely cupcakes, strawberry and lemon go together quite well. Sending berry love your way :)
ReplyDelete