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Miranda Gore Browne

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You are here: Home / Cakes / Little Cakes / Exquisite Lemon Cupcakes

Little Cakes Uncategorized

Exquisite Lemon Cupcakes

IMG_9061Ingredients

250g unsalted butter (very soft)

250g white caster sugar

4 free-range large eggs (organic if possible)

Zest from two large unwaxed lemons

250g self raising flour

5 tablespoons of full fat milk

Method

Soften the butter – it needs to be really soft

In a large mixing bowl, whisk together the butter and sugar (in a mixer with whisk attachment fitted or by hand with a large balloon whisk)

Whisk until creamy and fluffy

Put the eggs in a jug and gently beat together with a fork

Add the eggs, roughly one egg at a time, to the creamed butter and sugar

Whisk well until creamy and combined before adding more egg

Weigh the flour

Sift the flour into the cake mix, add a little at a time, and gently fold in with a metal spoon; carefully add more flour once incorporated

Fold in the lemon zest with the last bit of flour

Then, gently fold in the milk, a little at a time, until incorporated

Prepare cake tins with cupcake cases

Spoon the cake mix into the cupcake cases – only half fill the cupcake cases

Smooth the tops of each cupcake with a palette knife

Bake in a preheated oven at 180 degrees (fan) or 200 degrees (normal) for approx 15 mins, or until springy and a pale golden colour

While the cupcakes are in the oven, prepare the lemon soak

Fresh Lemon Soak

Squeeze two lemons

Sieve the lemon juice into a jug

Whisk in four tablespoons of icing sugar

Remove the cupcakes from the oven and, while still in their tins, prick the top of each cake with a cocktail stick

Spoon a few teaspoons of the lemon soak over each of the cupcakes

Leave to cool in their tins

Lemony Royal Icing

1 box of royal icing sugar (or 500g icing sugar and pasteurised egg white powder)

Juice of two lemons sieved (you may need more)

Follow the instructions on the box for making up the royal icing, but replace all of the water with lemon juice

Beat until stiff peaks

Put one quarter of the icing in a small bowl, cover and put to one side (you can then colour this and pipe on decorations)

The rest of the icing needs to be quite smooth, but not runny (add more lemon juice if too stiff)

Spoon the icing onto each cupcake and gently smooth with a palette knife; the icing should be about 1/2 cms deep

Leave icing to set, and then decorate with simple piping in a contrasting colour

Decorate with pretty sugar-paste flowers.

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Finalist on the first series of BBC's The Great British Bake Off. Author of Biscuit & Bake me a cake as fast as you can. Read more…

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