Zingy lemon cupcakes

25 April 2012

It's a whole week since I did any baking. I've been getting withdrawal symptoms!

Last week I baked my biggest batch of cupcakes to date. Remember I'm still a novice baker so 24 cupcakes was a lot! They were actually for work, as our team takes it in turns to chair the weekly team meetings and it was my turn last week. The chairperson usually provides some snacks and nibbles {we're all obsessed with food!} so I decided to make some cupcakes instead. I made 3 different types...vanilla, chocolate and banana cupcakes.  I was very happy that they were all eaten and I didn't have to take any home!

This is half of what I baked!

So this week I wanted to try something a bit different. A flick through my cupcake recipe book brought me to Lemon Cupcakes. Then I remembered that I'd seen a recipe for these on the lovely blog of Holly at Recipes from a Normal Mum {she's the lovely lady who was runner up in The Great British Bake Off and I love her blog!} I adapted the recipe slightly {don't I always!} so I used traditional buttercream instead of the Italian meringue buttercream used in Holly's recipe.

Zingy Lemon Cupcakes

Makes 9
Preparation time 25 minutes
Cooking time 15-20 minutes

2 large eggs weighed in their shells
The same weight of Stork margarine {I used butter instead}
The same weight of plain flour
The same weight of caster sugar
Zest of one lemon
2 tablespoons whole milk
{E.g. my 2 eggs weighed 130g so I used 130g of butter,plain flour and caster sugar}

Juice of one lemon weighed
Same weight of caster sugar

150g unsalted butter, softened
250g icing sugar
1 teaspoon vanilla extract
2 teaspoons hot water

Preheat the oven to Gas 4 180C (350F). Put the rack in the centre of the oven.  

Line your bun tray with paper cake cases. Put the butter, caster sugar, eggs, lemon zest, milk and flour in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Divide between the paper cases and level with your finger.

Pop in the oven. After 15 minutes if the cakes look very light brown and ‘done’ then open the door and check for bounce-back. If the sponge does bounce back when gently pushed with a finger then remove them from the oven straight away. Transfer to a wire rack to cool.

While the cakes are baking make the drizzle. Heat the lemon juice and sugar in a small pan on a low heat until the sugar dissolves. Once your cupcakes have cooled for 5 minutes, pierce them all over with a toothpick and spoon 2 teaspoons of the lemony drizzle over the top. Do this carefully and slowly so that it has time to soak through. Leave the cakes to cool completely. You will probably have some lemony drizzle left over but please resist the temptation to pour the lot over the cakes.

Put the unsalted butter and icing sugar in a bowl and beat well with a wooden spoon or hand-held electric whisk until smooth and creamy. Add the vanilla extract and hot water and beat again until smooth.

Pipe or spread the buttercream over the cupcakes and top with sprinkles of your choice. I spread the buttercream with a pallet knife and went for some little white chocolate flowers which I bought from Sainsbury's!


  1. I might even try these. You put me to shame. Trying so hard to become more domesticated! I have only baked a handful of times in adulthood and then only since my four year old boy was born! Sad, eh?

    1. You're not sad fsmum! I'm very undomesticated really! I've only been baking for a few weeks so I'm very new to it. It's quite addictive when you get a good recipe book, I just want to bake everything in it! And I've got the tiniest kitchen in the world so if a can do it anyone can. Give them a go X

  2. They sound gorgeous! I will try them soon too. I am also a recent convert to baking...
    Which recipe book do you have which is so addictive!?

    1. Hi Annie, its the Hummingbird Bakery cupcake recipe book. There are some absolutely gorgeous cupcakes in there! X

    2. Thanks! I will put it on my wishlist... Christmas is so far away...


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