Print
Pin
Simple & Easy Lemon Cupcakes, perfect for the kids to make
- 125 g Butter room temp
- 125 g Caster Sugar
- 2 Large Eggs
- 125 g Self-Raising Flour
- 1 lemon grate zest (juice of half)
- Drop of milk
- Icing
- 125 g Butter room temp
- 250 g Icing Sugar
- Juice 1/2 lemon
Preheat oven 170C / 350F / Gas 4
Using a muffin tin or Yorkshire Pudding tin use 12 muffin cases (all sorts of nice ones around)
Cream Butter & Sugar until light and fluffy
Add 1 egg at a time making sure it doesn't curdle (if it does add some of the flour)
Add Lemon Zest and flour, mix well
Finally add lemon juice and milk
Spoon equally into 12 muffin cakes and bake for approx. 20-25 minutes
Next make the icing by creaming the butter with the icing sugar until very light and fluffy - probably better with electric mixer
When the cupcakes are totally cold spoon or pipe on the icing
Decorate how you like - there are lots of lovely bits to decorate in most supermarkets
*** All nutritional information is approximate and intended as a guide
Nutrition Facts
Easy Lemon Cupcakes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.