Monday, 3 March 2014

Lemon Cupcakes/ Fluffy Lemon cupcakes with butter cream frosting

I love baking; it’s such a joy the entire process of baking, decorating and most of all eating. The other day, I was speaking to an old friend and her lovely  cupcakes, and the next minute I wanted to eat a cupcake without  any more thinking I got on to baking cupcakes.  The last lemon in the fridge was a sign for lemon cupcakes; the rest was seriously a piece of cake.

Light, Fluffy yummy cupcakes with a silky butter cream frosting. 


Lemon Cupcakes
Lemon Cupcakes

These cupcakes are slightly domed at the top and are perfect for your favorite topping, this is a simple, easy and a perfect recipe I promise you that!


Butter cream frosting
Butter cream frosting

The zest adds flavor to the cupcake and lemon juice in the frosting cuts the sharpness of the sugar.

Lemon zest
Lemon zest

 I wish I could tell you how long they last, because in my house they only lasted a day and I am amazed I could take some pictures. These lovely, delicious and so incredibly fluffy cupcakes with the silky creamy frosting are to die for! Don’t believe me then try it yourself ;)

 
Lemon Cup cake
Lemon Cupcake

Makes 12

Ingredients:

Self-raising flour- ½ cup
Baking powder – ½ tsp
Caster Sugar- ½ cup
Butter – 115gm or ½ cup
Eggs-2
Lemon zest (finely grated rind of a lemon) – ½ a lemon
Milk – 2 tbsp.
Vanilla extract- ½ tsp

For the butter cream frosting:
Butter – 1/3 cup (or little less than half a cup)
Icing sugar – ¾ cup
Lemon juice – 1 tbsp.

Method: 
  1. Bring all the ingredients to room tempt before starting, if the butter is not softened microwave for 10  seconds.
  2. Preheat the oven to 190ᵒC / 375 ᵒF/ Gas Mark 5 or 180ᵒC in a fan assisted oven. Line the muffin tray with 12 cup cake cases. 
  3. Beat the eggs in a separate bowl to prevent shells falling into the mixture.
  4. Using an electric mixture(starting with a low speed and increasing the speed) or a whisk, beat the butter,lemon zest and sugar until light and fluffy, then add the eggs and beat until smooth.
  5. Add milk and vanilla extract to this mixture and beat briefly.  
  6. Sift the baking powder and the self-rising flour in the bowl with the wet ingredients and Fold  using a wooden spoon or spatula until well incorporated. Spoon the mixture into paper cases.
 
spoon the mixture
you can tell how clumsy I am I should have spooned the mixture evenly

    7.  Bake in preheated oven for 15 to 20 minutes or until well risen and golden brown (or till a cocktail stick comes out clean), transfer to a wire rack and leave to cool.
                      
baking cupcakes
baking cupcakes from a scratch
8. To make the frosting, put the butter in a bowl and beat until fluffy. Sift in the icing sugar, add the     lemon juice and beat together until smooth and creamy.

cool on wire rack


9.  Once the cupcakes cool, spread or pipe a little of the filling on top of each cupcake.
 
spread the butter cream frosting
Perfect lemon Cupcakes
10.  Finally Indulge!

 
Perfect lemon cupcakes
fluffy texture
NOTES:
  1. You can replace self-raising flour with, plain flour but increase the baking powder and add half a  tsp of baking soda.
  2. These cups are perfect even without the butter cream frosting or the frosting can be of your choice, its sturdy enough to hold your favorite icing.
  3. Sifting adds air, so does beating both are very important in to get fluffy cupcakes. 
  4. You could replace the zest with lemon juice. 
  5. Once cooled keep them wrapped in a cling film to keep it moist till ready to pipe the frosting.