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

These little lemon cupcakes are quick and easy to make, ideal for a last http://www.eta-i.org/valium.html minute tea party!
Servings: 12

Ingredients

Cake Batter

  • 4 oz softened butter
  • 4 oz caster sugar
  • 4 oz self raising flour
  • 2 eggs
  • 1 tsp baking powder
  • zest of 1 lemon

Icing

  • 60 g softened butter
  • 10 ml lemon juice
  • 1 tsp lemon zest
  • 1 tbsp lemon curd
  • 200 g icing sugar

Instructions

Cake Batter

  • Preheat oven to 200'C, line your mini muffin tin.
  • Cream the butter and sugar till it's light and fluffy.
  • Add in flour and baking powder, then slowly put in the eggs and mix well. Stir in lemon zest.
  • Fill the cases to 1/2 full and bake for 10 -12 minutes, or until lightly golden.
  • Cool in the tin for a few minutes and then cool on a rack.

Icing

  • 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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