Lemon Cupcakes

Lemon Cupcakes

Soft, lemony and sugary, lemon cupcakes are an ideal summertime snack. They are so delicious and refreshing; you can even serve them for dessert. But beware, these moist citrusy cupcakes can disappear in no time, so make sure you bake enough!

For 12 lemon cupcakes

Butter – 1/2 cup
Sugar – 1/2 cup
Eggs – 2
Self-raising flour – 1 cup
Finely grated zest of 1 lemon
Salt – 1 pinch

For icing

Icing sugar – 2 ½ cups
Lemon juice – 3 tablespoon
Hot water – 2 to 3 teaspoon

Procedure for making lemon cupcakes

In a mixing bowl, beat the butter, sugar and eggs until fluffy. Then slowly fold in the self-raising flour along with salt and lemon zest into the butter mix. Make sure you fold in the flour gently and gradually using a rubber spatula. Do not stir or mix vigorously. Place 12 paper cupcake cases in a muffin tray. Spoon-in the mixture into the paper cases. Bake in a preheated oven at 1800C for 20-25 min or until golden brown.

Allow the cupcakes to cool completely before you start icing. It’s the lemon glazed icing that makes these spongy cupcakes even more heavenly. To make this glazed icing, sift the icing sugar into a bowl, and then gradually stir in the lemon juice and hot water to make a smooth glaze. Just add enough water to make a thick, smooth glaze. Now spoon the mix over the cupcake and spread with a knife. Glaze the remaining cupcakes as well and sprinkle some lemon zest on top.

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