Lemon Cupcakes

These are Pete's favourite cupcakes - it is the surprise* filling when you bite into the cake!

These cupcakes have been topped with lemon frosting and a little lemon zest
These cupcakes have been topped with iced stars

To get the pretty topping I use a piping bag and large nozzle

Lemon Cupcakes (from the hummingbird bakery cookbook)

120g plain flour

150g caster sugar

1.5 teaspoon baking powder

2 tablespooons grated lemon zest and extra to decorate

40g unsalted butter at room temperature

120ml whole milk

1 egg

Preheat oven to 170 degrees centigrade (gas 3)

Put flour, sugar, baking powder, lemon zest and butter in bowl and mix with an electric mixer, and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated.

Add the egg to the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into paper cases (muffin/cupcake cases) until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Lemon Frosting

250g icing sugar, sifted

80g butter at room temperature

2 tablespoons of grated lemon zest

a couple of drops of yellow food colouring

25ml whole milk

Beat together the icing sugar, butter, lemon zest and food colouring, using the medium speed on the electric mixer until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the milk, when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

*Surprise filling - hollowing out a bit of sponge and putting in a small spoonful of lemon curd makes the cupcake very moist and tangy - use a good quality lemon curd.

When the cupcakes are cold, spoon or pipe the lemon frosting on top and decorate with either a little lemon zest or icing stars.

Enjoy!!! Love and Hugs Sarah x x x x