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Lemon cupcakes
Lemon cupcakes
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Renowned chef-approved recipe for you! Note: Member submitted recipe, not taste-tested by our team.
Ingredients:
  • 110g unsalted butter, diced
  • 110g golden caster sugar
  • Zest of 1 lemon, finely grated
  • 2 medium eggs, separated
  • 75ml milk
  • 140g plain flour
  • 4.00 gm baking powder
  • 0.60 gm sea salt
  • 150g icing sugar, sifted
  • 42.00 gm fresh lemon juice, sieved
  • Yellow food colouring, paste or liquid, for icing
  • Sugared violets or other sugar flowers, for decortion
Instructions:
  • Preheat the oven to 170C fan-forced (190C/gas mark 5) and line two 8-hole mini-cupcake trays with paper patty cases.
  • Combine the butter and sugar in a food processor until almost white. Add the lemon zest and egg yolks, followed by the milk (don't worry if it looks curdled).
  • In a large bowl, sift the flour and baking powder twice. Gradually fold into the butter mixture with the salt, adding a third of the mixture at a time.
  • Whisk egg whites until stiff, gently fold them into the cake mixture in 2 parts. Fill patty cases two-thirds full with the mixture.
  • Bake in the oven for 17-20 minutes until the top is fluffy and springs back when touched. Allow to cool.
  • Mix the icing sugar with the lemon juice and add a touch of coloring to achieve a pale yellow hue. Spread a generous teaspoon of icing on each cake, allowing some of the cake to peek through. Top with sugared flowers and let set for approximately 1 hour.

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