Another colleague’s birthday, so another batch of cupcakes… This time I wanted to try to make a different flavour combination, but still something that I knew would work (because I was a bit short on time and ingredients for too much experimentation!). I decided on lemon cupcakes with lemon buttercream – something light, fresh and zesty!
I intended to try icing them in a slightly different way, but realised too late that I needed a different coupler as all my other decorating tips are smaller, so I went with the usual.
I used my regular cupcake recipe, that I mentioned in the Earl Grey Tea Cupcakes post, and I even used the lemon buttercream from that post too, but I changed the cupcake flavours slightly… It made about 40 cupcakes, which is a LOT, so if you’re not feeding an army you might want to halve the recipe (although you could still add the same amount of lemon zest, they could handle a stronger flavour if you’d like it).
250g soft butter
2 cups caster sugar
3 cups self-raising flour
1 cup milk
finely grated zest of 1 lemon
Preheat oven to 180C. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating briefly after each addition. Add the lemon zest and beat briefly until mixed through. Sift in half the flour and fold together with a large metal spoon. Add the rest of the flour and the milk, mix until just combined. Fill cupcake tray sections about 2/3 full. Bake for about 25 minutes.