Lemon cupcakes

 

 "Eating is a need, enjoying is an art" 

Just as I had started taking beautiful sunny days for granted, the clouds showed up. It kept pouring all of yesterday evening and the morning was gloomy and dark. To bring in some cheer, what better than theses zingy and flavourfully moist Lemon cupcakes.  Lets bake in some cheer !

 

They are wonderfully moist and bursting with lemony flavour. Lemon zest adds that extra kick to these little beauties.

Ingredients

Butter                125 gms
Castor sugar       125 gms
Plain flour          150 gms
Eggs, beaten       2
Baking powder    1 tsp
Milk                    1-2 tbsp. (if required, to loosen the batter)
Lemon essence   1/2 tsp
Finely chopped zest of 1 lemon

 

Method

1. Preheat the oven to 180 C.

 

2. Cream the butter and sugar together in a bowl using an electric blender, till light and fluffy. 

 

3. Add in the essence  lemon zest and the beaten eggs, one at a time and beat till mixed well.

 

4. Sieve the flour & baking powder well. Using a wooden spoon or a spatula gently mix the flour with the butter mix. Use milk if the batter seems too dry, start with 1 tbsp. and use more if required. Do not over work the batter.

 

5. The batter will have dropping consistency. Line a cupcake tray with liners and drop in the batter. 

 

5.  Bake for 10-12 mins or till a skewer inserted comes out clean.

 

 

 

 For the Icing

Butter                          75 gms

Icing sugar                   125 gms

Fresh lemon juice        1-2 tsp

Finely chopped zest of 1 lemon    

  

Method 

1. Cool the cakes completely before you start icing them.

2. Cream together butter and sugar using an electric blender.

3. Add in the zest and lemon juice

4. Using a piping bag or simply with a spoon cover the tops of your cupcakes.