Lovely Lemon Cupcakes
Sometimes you just need a simple little lemon cupcake. These aren’t overtly sweet but are creamy, sharp and taste like a truly decadent nibble but are astronomically easy to whip up. In fact I made this batch when desperately hungover and sleepy on a Sunday evening and they went down a right treat.
These were made as an accompaniment for my earl grey tea cocktails, however, I think a normal pot of earl grey would do just fine too! This recipe is for six nicely sized cakes but obviously multiply the ingredients as you wish.
100g plain flour
100g caster sugar
1 tsp baking powder
1 tsp vanilla extract
3 tbsp sour cream
The rind and juice from half a lemon
150g icing sugar
The juice from the other half of the lemon
Preheat the oven to 180.
Cream together the butter, sugar and vanilla.
Add in the lemon, sour cream and egg and beat well.
Stir in sifted flour and baking powder until the mixture is nice and smooth. This is a fairly thick cake batter so don’t worry if it isn’t too loose.
Divide mixture into your cupcake liners and bake for 20/25 minutes until the sponge is nice and bouncy.
Wait for them to cool and ice!
- Peppermint Tea Cupcakes (aninexactscience.wordpress.com)
- Lemon Cupcakes with Blueberry Cream Cheese Frosting (globalveg.com)
- Lemon Coconut Cake, Coconut Lemon Cake (potterybarnkids.com)