Summery Lemon Cupcakes

I decided the other day it had been far to long since I last baked, so this weekend I re-stoked my baking cupboard and set about making something yummy. Since the weather has been so unseasonably hot here the situation called for something fresh, light and lemony. So, after much debate I decided to adapt my vanilla cupcake recipe and make it a lemon cupcake recipe – the result was quite yum indeed – just what the stomach called for! Well, not really since my taste buds love cupcakes but stomach really quite hates anything with white flour in! he,he!

I wanted to use my new Greengate cupcake cases that Holly got me for Christmas and my new edible flowers Miles bought me from Squires Kitchen. All-in-all they make a yummy, light, summery treat if you’re looking for something fill the sweet craving without being too heavy. If anyone fancies giving them a whirl here’s the recipe – it makes around 8-9 cupcakes.

You’ll need the following:

115g of unsalted better

115g of golden caster sugar

115g of self raising flour

2 medium sized eggs

the grated rind on one lemon

a table spoon of milk

For the icing:

50g of unsalted butter

100g of full-fat cream cheese

300g icing sugar

half a lemon rind grated

1 drop of vanilla extract

How to make the cupcakes:

1) Cream the butter and sugar together until fluffy and light, then beat one egg in at a time until mixture is smooth.

2) Add in the lemon rind and mix again. Now sieve in the the flour and mix until smooth. Then add the milk to make a dropping consistency.

3) Spoon mixture into cupcake cases, making sure to only fill them a 3/4 way full. Bake for 20-25 mins  at around 150 degrees.

4) To make the icing cream together the butter, cream cheese – then sieve in the icing sugar mixing as you go. Add lemon rind and vanilla extract mixing until smooth. Pipe onto the cakes once they are fully cooled.

Simple, yummy and fresh – let me know if anyone gives the recipe a go, I’d love to know how you got on! Have a lovely week.