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Lemon Cupcakes

Servings 12

Ingredients

Sponge

  • 2 Eggs
  • 175 g Caster sugar
  • 175 g Butter
  • 175 g Self raising flour
  • 1 Lemon zested

Buttercream

  • 150 g Butter
  • 300 g Icing sugar
  • 1 tsp Lemon extract
  • Yellow food colouring
  • Sprinkles

Instructions

  • For the sponge, cream together the butter and caster sugar until soft and fluffy
  • Add in the eggs and lemon zest and mix well
  • Fold in the self raising flour
  • Separate the batter into cupcake cases in a muffin tin and bake at 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown and a skewer inserted comes out clean. Leave to cool completely
  • To make the buttercream mix together the butter, icing sugar and yellow food colouring until smooth and the desired shade
  • Pipe the buttercream onto the cupcakes using a piping bag fitted with a closed star nozzle and add desired sprinkles