Lemon cupcakes

Lemon cupcakes

 
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Method

Recipe by Lolo Mabitsela

  1. Line cupcake pans with paper cases and set aside.
  2. Place the flours, castor sugar, baking powder, butter, milk, eggs, lemon essence and rind in a food mixer and beat until the mixture is light and creamy in colour. 
  3. Spoon into prepared paper cases, filling each paper case three-quarters full. 
  4. Bake for 15 - 20 minutes or until golden brown. 
  5. Leave in pan for 5 minutes to cool and turn out onto a wire rack to cool completely.

Glazed Icing

  1. Mix the boiling water and icing sugar together. Add more icing sugar if mixture is too runny.
  2. Divide mixture into three. 
  3. Colour each batch with a few drops of either Moir’s pink, yellow and blue food colouring. 
  4. Spoon glazed icing onto cupcakes, one colour per cupcake. 
  5. Leave to dry.
to add this recipe to your recipe book. | Print this Recipe
Rate this item
(3 votes)
 

Ingredients

200 g (360 ml) self-raising flour
140 g (250 ml) cake flour
210 g (250 ml) castor sugar
5 ml (1 tsp) Moir’s Baking Powder
150 g soft butter
200 ml milk
3 extra large eggs
5 ml (1 tsp) Moir’s Lemon Essence
5 ml (1 tsp) grated lemon rind

Glazed Icing
130 g (1 cup) icing sugar
sufficient boiling water to make a runny mixture
Moir’s Pink, Yellow and Blue Food Colouring

to add this recipe to your recipe book. | Print this Recipe

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  • Samantha

    Pretty and colourful, kids will love that icing I bet.

  • social

    These cupcakes were delicious - really quick and simple! I made them with cream cheese icing as a real treat.