.........with Lemon Curd and Lemon frosting.
I also made the cake wrappers by using paper dollies....a very cheap way to make your cakes look pretty.You can get a packet of around 60 paper dollies from the pound shop for.....well one pound!!
That tutorial will be another post, when i'm not upto my eyeballs in nappies!...
Sponge ingredients:
120 g plain flour
150 g caster sugar
1 1/2 teaspoon baking powder
2 tablespoons grated lemon zest (plus extra to decorate)
40 g unsalted butter, at room temperature
120 ml whole milk
1 egg
Lemon frosting:
250 g icing sugar, sifted
80 g unsalted butter, at room temperature
2 tablespoons grated lemon zest
Juice of 1/2 lemon
a couple of drops of yellow food colouring (optional)
25 ml whole milk |
- Preheat the oven to 170°C/325°F.
- Put the flour, sugar, baking powder, lemon zest and butter in a bowl and beat on low 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. Continue mixing for a couple of minutes until the mixture is smooth.
- Spoon the mixture into the paper cases until 2/3 full
- Bake in pre-heated oven for 20-25 minutes or until the sponge bounces back when touched. A skewer inserted should come out clean.
- Leave the cupcakes to cool slightly in tray before turning out onto wire cooling rack to cool completely.
- For the lemon frosting: Beat together the icing sugar, butter, lemon zest, lemon juice and food colouring on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed.
- Slowly pour in the milk, then 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).
- When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.
I also added a little lemon curd to the top of the sponge before piping on the lemon frosting...delish!!
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