13 March 2016

Lemon cupcakes


Spring is finally here and I couldn't be happier, the cold weather was really starting to bring me down. So much so that I haven't posted on my blog since September! I thought I'd come back with something delicious and fresh and what could be better than lemon. The lemon flavour always reminds me of the sun so it was definitely a must have for todays lovely weather.

 


INGREDIENTS
(Makes 12)
Sponge
225g Plain flour
120ml milk
120ml vegetable oil
2 eggs
2tsp baking powder
1tsp vanilla extract
170g casting sugar
1 lemon zest
1 lemon juice
Buttercream
280g unsalted butter
750g icing sugar
1 x lemon zest
1 x lemon juice
1tbsp milk
white chocolate
mini eggs

METHOD
  1.  Preheat the oven to gas mark 4 (180C/350F). Fill your muffin tin with 12 cupcake cases. 
  2. Add all your sponge ingredients including the lemon zest/juice to a bowl and mix together.
  3. Fill your cupcake cases to 3/4 full.
  4. Bake in the middle of the oven for 20 minutes until cooked through. 
  5. leave to cool.
  6. Beat your butter until smooth, add your icing sugar, vanilla essence, lemon zest/juice and milk, mix until smooth. 
  7. Using a piping bag or a spoon decorate your cupcakes.  
  8. Melt the white chocolate and place it in a piping bag, create a nest like pattern on baking paper, cool and then peel off. Add to the top of your cupcakes along with the mini eggs.