Ingredients:
4oz butter
4oz caster sugar
1tsp vanilla extract/paste
2 eggs
4oz self raising flour
1 juice and zest of a lemon
Vanilla buttercream
Decorations (sprinkles/food colouring)
Method:
1) Pre-heat oven to 180°c
2) Mix together the butter and sugar until combined and is a light/fluffy texture
2) Add the vanilla and mix
3) Add the egg and flour and mix again
4) Add the lemon juice and zest and mix until all combined
4) Add into your cupcakes cases
6) Bake for 15-20 mins until you can poke a cocktail stick and it comes out with nothing on it
7) Remove from the oven and allow to completely cool
8) Colour your buttercream if you like (I chose a lemon colour) and add into your piping bag with a star tip - my chosen tip is linked below
You can optionally add a small squeeze of lemon juice to your buttercream for an extra lemon flavour
9) Starting in the centre of a cupcake, pipe around in a circle and repeat again on top of your 1st buttercream circle and pull away in the centre upwards to finish it off
10) Decorate with your chosen sprinkles - I went for lemon flowers and white pearls
Tips:
Roll your lemon before juicing it to make it more juicy and easier to squeeze
I like using a hand/stand mixer to create a fluffier textured cake
Equipment for this recipe I recommend:
Piping tip -
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