Lemon cupcakes

Lemon cupcakes


9 people made this

About this recipe: Gorgeous little lemon cakes, drizzled with lemon syrup and topped with lemon icing. Dress them up with sugar flowers and present them in fancy baking cases for a special occasion.

TheFennelShed County Donegal, Ireland

Makes: 22 cupcakes

  • For the lemon cupcakes
  • 225g margarine
  • 225g caster sugar
  • 2 lemons, zested and juiced, divided
  • 4 large eggs, beaten
  • 225g self raising flour
  • 1 dessertspoon icing sugar
  • For the lemon icing
  • 540g icing sugar
  • 200g margarine
  • 1 tablespoon lemon juice

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 170 C /Gas 4. Line 2 muffin tins with bun cases.
  2. Cream the margarine, sugar and zest of 2 lemons together in a bowl until light and fluffy. Gradually beat in the eggs until combined. Sift the flour into the creamed mixture and fold in gently.
  3. Divide the mixture between the cupcake cases and bake for 20 minutes or until lightly golden and springy on top. Leave them in the tin. Mix together the juice of one of the lemons with a heaped dessertspoon of icing sugar, to make a lemon syrup. While the cupcakes are still warm, brush the lemon syrup over the tops of the buns. Leave in the tin for a few more minutes before transferring to a cooling rack.
  4. To make the lemon icing: Place the icing sugar and margarine into a mixing bowl. Mix together until light and fluffy. Add one tablespoon of lemon juice and mix again.
  5. Use a piping bag fitted with a wide star nozzle (no.8), pipe icing onto each cupcake in circles, ending with a point of icing at the centre of each bun. Finish decorating the cupcakes with sugar paste flowers and a cupcake wrapper.

See it on my blog

The Fennel Shed: Irish Quilt and Craft magazine

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