I’ve never met a lemon cupcake I didn’t like. That being said, in all the years I’ve been alive, I’ve only ever met a handful (mouthful) that I didn’t like. I think the only way you can really bog a cupcake is by over cooking it and making it too dry. You’ll know if you’ve done this when the people you offer said cupcakes to are guzzling water as soon as they take a bite!
As you know by now, I’m a pretty ardent believer in the idea that the best recipes are quick, easy, and delicious. These little lemon cupcakes are all of these things and more.
Lemon cupcakes, more than any other, taste so light and fairy like. And as it really is seeming so spring-like in London recently, these are just the perfect spring cake. They also, crucially, provide an ideal antidote to the chocolate avalanche you probably found yourself under at the weekend.
That can’t have just been me can it?
I made these for a Christening the other day, and they looked so lovely (she says modestly). There are so many things you can do to make cupcakes look pretty: from sprinkles to fancy piping, and chocolate drizzles.
I am, and forever will be, a sucker for edible flowers. I love them so much, and they just make everything they touch look so incredibly pretty. That actually doesn’t just apply to edible flowers, I’m flower obsessed, regardless of their ability to be eaten!
Maybe it’s because my middle name is the name of a flower…?
Although I’m not going to tell you which one, as it’s far too embarrassing!
There are different schools of thought on sponges and cupcakes (and lots of differing methods) but I’m firmly (and probably unsurprisingly) in the one bowl camp.
There’s less washing up, it’s so simple and great to make with kids. Even Queen Mary Berry is a fan and an advocate of the one bowl method, so if it’s good enough for Mary, it’s good enough for me!
- 125 g softened butter
- 125 g self-raising flour
- 125 g caster sugar
- 2 tbsp milk
- 2 large eggs
- zest of 1 small lemon
- 125 g soft unsalted butter
- 250 g icing sugar, sifted
- Juice of 1 small lemon
- Zest of 1 lime
- Preheat the oven to 180C
- Line the muffin tin with the paper cases.
- Simply put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth. Easy peasy!
- Scoop into the paper cases. I always use an ice cream scoop for this - much the least messy way of doing it.
- Pop into the oven for 20-25 minutes until springy to touch or a skewer comes out clean. Try not to over cook.
- Leave to cool completely before attempting to ice.
- To make the icing put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
- Spread the icing over the cold cupcakes (or pipe if you're a fancy pants!) and top with an edible flower.