Lemon Diva Cupcakes


Since finding these little cupcakes in Julie Goodwin's cook book 'Our Family Table', this recipe has become one of my all time favourite cupcakes to bake. Enjoy!

You will need:

    • 100g unsalted butter, softened 
    • 165g caster sugar
    • 1/2 tsp vanilla extract
    • finely grated zest of 3 lemons
    • 2 eggs
    • 200g self-raising flour
    • 125ml milk

    • 125g unsalted butter, softened
    • 300g icing sugar
    • 1 1/2 tbs lemon juice
    • yellow food colouring

    Let's Start!

    Preheat your oven to 180˚C (160˚C fan-forced). Line a 12 hole cupcake/muffin tin with cupcake cases. Using your electric beaters, beat the butter, sugar and vanilla extract together. Once your mixture is light and creamy from beating, mix through the lemon zest.

    Add in your eggs one at a time, beating your mixture well after each egg. Then gently fold through the flour and milk separately. Divide the mixture evenly among the cupcake cases.

    Bake for about 20 minutes, or until your cupcakes are golden brown and springy when touched. Remove from the oven and transfer onto a wire rack so that your cupcakes can cool down completely before you can start decorating.

    To make your icing, use your electric beaters again to beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly. Add half of you lemon juice and beat well until combined. Add the remaining lemon juice a little at a time, and if you wish, tint your icing sugar with food colour. Finally pipe your icing onto your cooled cupcakes ( this is a technique i need to work on..) and have fun with decorations. 


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