Easy Home Recipes with an Asian Twist

Mini Lemon Cupcakes

Mini Lemon Cupcakes

I’m normally a bit put off by a normal size cupcake, they’re just… a bit too big. I like the size of a fairy cake, but I prefer the shape of a straight edged cake, that’s why when I spotted the mini cupcake tins I just have to buy them. (Yes, I HAVE to)

This is just a simple, simple cake batter but I’ve put in lemon curd in the icing. And it just adds a bit more zing than plain lemon icing and if you prefer, you can fill the little cupcakes with a tiny bit of lemon curd inside!

Mini Lemon Cupcakes
 
Prep time
Cook time
Total time
 
These little lemon cupcakes are quick and easy to make, ideal for a last http://www.eta-i.org/valium.html minute tea party!
Recipe type: Cake
Serves: 12
Ingredients
Cake Batter
  • 4oz softened butter
  • 4oz caster sugar
  • 4oz self raising flour
  • 2 eggs
  • 1 tsp baking powder
  • zest of 1 lemon
Icing
  • 60g softened butter
  • 10ml lemon juice
  • 1tsp lemon zest
  • 1 tbsp lemon curd
  • 200g icing sugar
Instructions
Cake Batter
  1. Preheat oven to 200'C, line your mini muffin tin.
  2. Cream the butter and sugar till it's light and fluffy.
  3. Add in flour and baking powder, then slowly put in the eggs and mix well. Stir in lemon zest.
  4. Fill the cases to ½ full and bake for 10 -12 minutes, or until lightly golden.
  5. Cool in the tin for a few minutes and then cool on a rack.
Icing
  1. In a big bowl, mixed butter, lemon juice and zest, lemon curd and 100g icing sugar together. Then gradually add in the remaining icing sugar until you reach the ideal consistency.


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