Friday, August 28, 2009

Lemon Cupcakes

I haven't been making cupcakes for quite a while now. Cupcakes are such a novelty these days and everywhere you go people seem to be raving about them. You would have thought it would be just another "fad" that would dwindle away after a while but I think they are here to stay. There are even bakeries that just specialize in nothing else but cupcakes! Who would have thought about that! In fact I was just watching an old re-run of Martha Stewart this morning and she had a segment on cupcakes as well. She did a round up of the best cupcakes in the United States. And guess who was in the audience with a special mention, none other than the famous trio from Cupcakes Take the Cake . If you want to find out what is new in the cupcake scene, head over to their blog which is an eye-opener.

Anyway I've always had this craving for citrus types of cupcakes or cakes So in line with my long absence from baking cupcakes I decided to come up with a batch of lemon cupcakes.

Lemon Cupcakes with Lemon Butter Icing
Makes 12 cupcakes


125g unsalted butter, softened
125g caster sugar
1/2 large Lemons, finely grated zest only
1 tsp full finely chopped lemon peel
2 eggs, beaten
150g plain flour
1/2 tsp Baking powder

For the lemon butter icing

75g Butter, softened
175g icing sugar, sifted
1/2 large Lemon, finely grated zest only
1-2 tsp freshly squeezed lemon juice


1) Preheat the oven to 180C/gas 4. Line a 12-hole fairy cake tin with paper cases.

2) Cream the butter in a large bowl until soft. Add the sugar and grated lemon zest and beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture. Alternatively, whiz all the ingredients together in an electric food mixer.

3) Divide the mixture between the paper cases and bake in the preheated oven for 12–15 minutes, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and put on a wire rack to cool before you ice them.

4) For the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing to a spreadable consistency.

5) When the cupcakes are cool, spread a generous heaped teaspoon of lemon butter icing over the top of each one or using a star tip to pipe the cream on top of the cupcakes.


Palidor said...

These look so delicious. I love lemon in baked goods.

I think people love cupcakes because they feel special when they get one. It's a mini-cake made specially for you and, unlike with a whole cake, you don't have to share with anybody!

The Duo Dishes said...

A simple cupcake is hard to beat. Also love the dollop of frosting. Lets you taste more of the cake.

pigpigscorner said...

I like how you just put a tiny amount of icing. I'm not a big fan of cupcakes, the icing can be a bit scary.

Lisa said...

I don't like too much frosting on my cupcakes, so that's the perfect amount (unless it's cream cheese with red velevet!). They turned out beautiful, and I can practically taste the lemon by just looking at them! Well done!

Heather said...

I love these. Will make some to take to work - they look delicious and manageable to eat.

Angie's Recipes said...

I like lemony stuff...and those cupcakes look absolutely delicious.

Angie's Recipes

The Food Librarian said...

These look lovely. I love the little dollop of pretty frosting. Very nice!

Pam said...

I love any sort of lemon dessert - these cupcakes look amazing!

Ingrid_3Bs said...

Very pretty.

Oh my goodness but there are many blogs dedicated to the cupcakes.

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