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Method Prep:20min › Cook:15min › Ready in:35min
Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
Melt the butter in a saucepan over a medium heat. Allow to cool slightly and then put in a bowl with the sugar and mix well.
In a separate bowl, mix the baking powder with the flour and sift half of it into the sugar and butter and mix well. Add half of the beaten eggs to the bowl and mix again. Add the remaining flour, mix well , then the rest of the eggs and mix again. Mix in the lemon zest and juice. Divide the mixture evenly between the prepared paper cases, filling only to half way to ensure a good rise.
Bake in the preheated oven for 15 minutes until risen, golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool on a wire rack. Once cool, decorate as you wish; to make them extra lemony decorate with lemon buttercream.
MADE CITRUS CUPCAKES USING THIS RECIPE WHITE GRANULATED SUGAR AND FLORA BUTTERY AND LIME JUICE [FROM BRUTTLE] AND EASY-PEELER TANGERINES AS "SUBSTITUTE" INGREDIENTS. COOKED AS FOUR MUFFIN-SIZED CAKES AND GIVING THEM ANOTHER 5 MINUTES OR SO. HOPE TO MAKE WITH THE PROPER INGREWDIENTS LIST AGAIN SOON THEY "ROSE WELL".
SVILEMILTY-FACED HAVE A NICE-ER DAY - 03 Apr 2016