09 January 2011

Lemon Cupcake

I love cooking, and it helps me unwind. A friend once told me that it is indeed a very "productive" way of stress release as what ends up is not just a relaxed soul but also tasty food! She is absolutely right!

This lemon cupcake really tastes refreshing. Never realised lemon and cake could be such a good match!

Ingredients (for 12 cupcakes):

for the cake
125g butter, softened
125g caster suger
2 eggs
150g plain flour
1/2 tsp baking powder
zest from 1/2 lemon

for the icing
175g icing sugar, sifted
juice of 1/2 to 1 lemon
zest from 1/2 lemon


  1. Preheat oven to 180C. Line 12 cupcake tins with paper cases.
  2. Cream the butter in a large bowl until soft. Add sugar and lemon zest and beat with an electric mixer until the mixture becomes light and fluffy. Beat the eggs, gradually add to the mixture, and beat to blend. Sift in the flour and baking powder and fold into the mixture.
  3. Put the mixture into the 12 paper cases and bake for 7-10 minutes (time and heat may vary according to the oven used). Bake until risen, golden, and  a toothpick inserted into the centre of the cake comes out clean. Put the cakes on a wire rack to cool.
  4. Prepare the icing by mixing the icing suger, lemon zest and enough lemon juice to soften the icing to a spreadable consistency.
  5. When the cakes are cool, spread the icing onto the cakes and allow time to set.

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