Ingredients
Serves: 12
- 125g softened butter or margarine
- 125g caster sugar
- 125g self-raising flour
- 2 medium eggs (room temperature)
- 2 tablespoons milk (room temperature)
- finely grated rind of 1 unwaxed lemon
- granulated sugar for topping
- 12 cupcake cases (standard size)
- Topping
- granulated sugar
- juice of the lemon
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 190 C / Gas 5. Line a muffin tray with cupcake cases.
- Beat the softened butter or margarine with the caster sugar in a bowl until the mixture is light and fluffy. Add the flour, eggs, milk and lemon rind to the bowl and mix until smooth.
- Divide the mixture between the paper cases and bake in the centre of the oven for 10-15 minutes, until the cakes have risen and an inserted skewer come out clean.
- Remove from tray and place on cooling rack. Immediately sprinkle each cupcake with a generous pinch of granulated sugar. Pierce each cake with a cocktail stick three times on the top and pour over a teaspoon of lemon juice.
- Allow the cakes to cool and enjoy!
How to ice cupcakes
Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
3
Lovely moist cupcakes, nice zesty flavour! I iced them with a lemon glaze and they were delicious! - 13 Jan 2010