Quick and easy to make, these light, lemony cupcakes will add a ray of sunshine to rainy weekend afternoons. This recipe is enough to make a batch of 20, just remember to wait for the cakes to cool completely before icing and decorating with lemon jelly slices. Their zingy yet delicate flavour makes them the perfect treat for afternoon tea.
- 200g/ 7oz butter or margarine
- 200g/ 7 oz sugar
- 4 eggs
- 200g/ 7 oz Self Raising flour, sieved
- Zest of two lemons
For the icing
- 200g / 7 oz icing suagr, sieved
- 100g / 3.5 oz butter
- 1 tbsp of lemon juice
- Yellow food colouring, optional
- 24 lemon jelly slices for decoration.
- Pre heat the oven for 200°C Conventional oven, centre shelf interchange half way through cooking time/ 400°F / gas 6/ and fan 190°C.
- Beat the butter or margarine with the sugar, add the eggs, self-raising flour, and the lemon zest.
- Mix until smooth and place 2 heaped teaspoons of the mixture into each of 24 paper cake cases and put these into bun tins.
- Bake for 14 minutes or until risen and golden.
- Remove from the oven and take the cakes out of the bun tins, leave to cool on a wire rack.
- Icing - Put the butter into a bowl and beat with a wooden spoon until it is light and fluffy. Gradually fold in the sifted icing sugar, lemon juice and colouring if using. Beat well until light and smooth.
- To decorate, spread the lemon buttercream topping over the cooled cupcakes, ensuring an even coverage. To finish, top with the lemon jelly slice.