Lemon Cupcakes: Holiday Baking from England

Here’s another recipe from Sherri Eckworth in England, who loves her Mary Berry recipes. The recipe makes a dozen cupcakes, so you’ll need a deep 12 hole muffin tin and paper cases.

Ingredients – Cupcakes
For this one you’ll need:
  • 125g soft butter
  • 125 self-raising flour
  • 125g caster sugar
  • 2tbsp milk
  • 2 large eggs
  • finely grated zest of a small lemon
Ingredients – Icing
  • 125g soft unsalted butter
  • 250g sifted icing sugar
  • juice of a small lemon
  • Optional: silver balls or glitter to decorate
Preparation

It’s so easy! You pop all the cake ingredients into a bowl and whisk until smooth. Divide the mixture up and bake at 180 degrees (160 fan) Gas mark 4 for about 20-25 minutes. You’ll know they’re done when they’re golden brown and risen. Pop them on a wire rack to cool.

For the icing, use an electric whisk to mix the butter and half the icing sugar. Add the lemon juice and the rest of the icing sugar and whisk until light and fluffy. Spread over the cold cupcakes and decorate as you fancy!!

 

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