Lemon Cupcakes

*Lemon Cupcakes*
makes 12

I love cupcakes. They are like eensy teensy little baby cakes just big enough for one, and who doesn't like a cake that screams "Just for You!" These ones are exceptional. Moist and lemony, with a tiny secret tucked inside.

ingredients:

  • 1/2 cup butter at room temperature (120g)
  • 3 ounces of cream cheese
  • 1 TBS grated fresh lemon zest
  • 2/3 cup sugar (127g)
  • 2 large free range eggs
  • 7/8 cup flour (123g)
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp lemon extract
  • 1/2 cup lemon curd to fill

For the frosting:

  • 2 TBS butter
  • 3 ounces cream cheese
  • 1 1/2 cups sifted icing sugar (195g)
  • 1 tsp grated lemon zest
  • 1/4 tsp lemon extract

instructions:

How to cook LemonCupcakes

  1. Pre-heat the oven to 160*C/325*F/ gas mark 3.  Line a 12 cup muffin tin with paper cupcake liners. Set aside.
  2. Cream together the butter and cream cheese. Beat in the sugar and lemon zest until light and fluffy. Beat in the eggs, one at a time, incorporating each one fully before adding the next.
  3. Sift together the flour, baking soda and salt. Add gradually to the creamed mixture, beating on low speed until just combined. Divide the resulting batter equally amongst the muffin cups.
  4. Bake for 20 to 25 minutes, or until they are lightly browned and firm to the touch. Remove from the oven and let cool completely, removing them from the pan, and placing them on a wire rack.
  5. When they are completely cooled, make a little hole in the top of each and down into the centre. Fill each hole with about a tsp of lemon curd.
  6. Beat all the frosting ingredients together until light and fluffy and smooth. Spread frosting evenly over each cupcake to cover the hole you made. Decorate as you wish and serve.
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