Tuesday Tutorial – Lemon & Sugar Cupcakes

Happy Valentine’s Day everybody! We hope you’ve had a lovely day and have all been spoilt rotten, but we’re already thinking about another of our favourite days…. Pancake Day! So why not use our zingy but sweet lemon and sugar cupcake recipe to bring something new to the table next week.

Lemon & Sugar Cupcakes (makes 12 cupcakes)

125g Caster Sugar (plus roughly another 75g for sprinkling)
125g Unsalted Butter
2 Eggs
125g Self-Raising Flour
1/2 tsp Baking Powder
3 tbsp Whole Milk
Zest of 2 unwaxed lemons (finely grated)
Juice of 2 lemons
Plain Buttercream

1. Turn your oven to 170C and line a muffin tray with 12 cupcake cases (preferably yellow in colour!)

2. Beat together the butter and sugar until light and fluffy

3. Add the eggs one at a time and mix until smooth (if your mixture starts to curdle add a little of your flour as you mix)

4. In a separate bowl, mix together the flour and baking powder. Then add to your mixture, stirring in by hand until nearly combined.

5. Add your milk and the zest of 1 lemon and mix until just smooth, being careful not to over-beat the mixture

6. Divide the mixture between the 12 cupcake cases and sprinkle the top of each cupcake with a little of the extra sugar

7. Bake for 15-18 minutes (oven temperatures and cooking times may differ so cook until just golden on top)

8. Once baked, take out your cupcakes and allow to cool. Prick each cupcake all over with a cocktail stick and drizzle each one with lemon juice (vary depending on how zingy you’d like your cakes to be!), then add another sprinkling of sugar

9. Decorate your cakes with lovely buttercream swirls and oodles of lemon zest

10. Treat everybody with, not one, but 2 deliously lemony delights on Pancake Day

Happy Baking!

Jenny x



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