A few weeks ago, I was tasked with baking lemon cupcakes for KT’s baby shower. I found this recipe from BBC Good Food and made a test batch the week before. Lucky I did, because my cupcakes were too big, sank in the middle and oozed over the side of the holder…. Disaster! Despite looking terrible they were pretty tasty, but they weren’t good enough to be presented at a high tea.
So I researched and thought about how to make better lemon cupcakes all week, and even forgot to buy KT a baby shower present! I finally decided on a recipe adapted from the BBC Good Food and Nigella Lawson that made about 14 simple, sweet and tasty lemon cupcakes, worthy of KT’s high tea table. So the lessons I learned are to always make a test batch but don’t get too caught up in the baking that you forget your friend’s present!
For the cupcakes:
– 125 g of butter
– ½ cup of caster sugar
– 2 eggs
– 1 cup of self raising flour
– 2 tablespoons of milk
– 1 large lemon
For the icing:
– 125 g of softened butter
– 1 ½ cups of Bundaberg Pure Icing Sugar (very sweet = very good!)
1. Zest the lemon.
2. Heat the oven to 180 degrees.
3. Pop your patty cake holders into your muffin tray. (You can use cardboard holders to put on a normal tray if you don’t have a muffin tray).
4. Beat butter and sugar together for about 10 minutes with an electric beater until fluffy and light.
5. Add the eggs, flour, milk and lemon zest and mix with together with a wooden spoon or spatula until smooth.
6. Spoon one and a half TEASPOONS into each cupcake holder. You should be able to make about 14 patty cakes.
7. Pop into the oven for about 15 minutes.
1. Mix butter and icing sugar together. You can beat it, but I just used a fork and mixed it together myself.
2. Add a little juice to your taste.
After letting the cupcakes cool, you can spread the icing either with a knife or from a piping bag.