How are you all doing? As I write, I’m catching up on my day off after a busy first week back at work. My workplace reopened last Monday and it’s just fantastic to be back. To mark the day of reopening, I just had to celebrate by taking in some baking to share with my workmates. I hadn’t baked for a couple of weeks as I just haven’t had the interest or the motivation to do it.
I baked lemon cupcakes to begin with. It’s been a while since I’ve baked lemon cupcakes even though they usually go down well. I have struggled to find plain icing sugar recently but I had some packets of Sugar and Crumbs flavoured icing sugar left from a big order I had back in April. One of the packs was a lemon and blueberry flavour. I can’t really remember if I have tried it before but I thought I’d get it out and make something with it. I know it looks like I’m always mentioning Sugar and Crumbs, but it’s genuinely because I love their icing sugars. I’m not on commission from them or anything!
My lemon cupcake recipe is so simple because I use the all in one method. I also don’t use baking powder because I want my cupcakes to have a level top for icing. When I add baking powder to a cupcake recipe I always get a peaked top like a mountain!
You will need a 12 hole cupcake tin and some cupcake cases.
125g Stork or softened butter
125g caster sugar
125g self raising flour, sifted
2 large free range eggs
1 grated zest of a lemon
For the icing:
250g softened butter
500g icing sugar *
Juice of 1 lemon *
4- 6 tbsp milk to mix
Yellow food colouring (optional)
Sprinkles or jellied lemon decorations
*If using Sugar and Crumbs Lemon and Blueberry or Lemon Drizzle icing sugar then omit the lemon flavouring. If you find the flavoured icing sugar too strong, you can use half ordinary icing sugar, half flavoured. I would also leave out the lemon juice. Adding food colouring is also entirely up to you.
- Pre-heat your oven to 180oC/ 160oC fan/ 350oF/ or Gas Mark 2. Put the cupcake cases into the tin.
- Weigh out all your ingredients into one large mixing bowl and mix together until well combined, light and fluffy.
- Spoon into cake cases. I usually get two heaped tablespoonfuls in each case.
- Bake in the oven for 15-20 minutes. When the cakes are done, they should spring back to the touch.
- Place on a wire rack to cool.
- Make the icing: beat the butter until light and fluffy. This might take a few minutes to get it really creamy. Add the icing sugar and beat in bit by bit. Don’t do what I do and end up with clouds of icing sugar all over the kitchen! Add in the milk and lemon juice until you get a great piping consistency.
- Prepare a large piping bag with a star or a plain nozzle and fill it with about a third of the mixture. Pipe in swirls on top of the cupcake. I normally get about 4 cupcakes iced, then add the decorations before the icing begins to set.
- Repeat until all the cupcakes are iced and decorated.
Let me know if you do try out this recipe. I’d love to see how you decorate your lemon cupcakes as well!
Love Sam xx