About this recipe:Lemon cupcakes which are very moist, quick and easy to make, topped with an easy lemon buttercream icing.
Makes: 12 cakes
113g (4oz) caster sugar
113g (4oz) butter
113g (4oz) self-raising flour
2 drops lemon flavouring
For the icing
140g (6oz) icing sugar
85g (3 oz) butter
1 drop lemon flavouring
1 tablespoon milk or water, or more as needed
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Method Prep:10min › Cook:12min › Ready in:22min
Preheat the oven to 180 C / Gas 4. Put the 113g sugar and 113g butter in a bowl and cream together well.
Put 60ml milk into a measuring jug and then add 1 egg and give a quick whisk with a fork.
Add the flour and 2 drops lemon flavouring to the butter and sugar mix then pour in the milk and egg and mix together well.
Do a quick taste of the mix to ensure you are happy with the taste before putting the mix into paper cup cake holders.
Bake in oven until a sharp knife inserted in the middle of a cupcake comes out clean, about 12 minutes. Leave to cool completely.
To make buttercream icing, Put the icing sugar in a bowl, add the 85g softened butter, 1 drop lemon flavouring and 1 tablespoon milk or water and mix together well. If the icing is too thick, add a very small amount of milk or water.
Don't add icing until cakes are cool or you will end up with a runny mess.
Why not let the kids help make these and decorate with various toppings? They love it. It's also great to let them break out their artistic flair and let them add some colouring. HAVE FUN!