Lemon Cupcakes

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Lemon Cupcakes

• 110g unsalted butter diced
• 110g golden caster sugar
• zest of 1 lemon finely grated
• 2 medium eggs separated
• 75ml milk
• 140g plain flour
• 1 teaspoon baking powder
• 1 4 tsp sea salt
• 150g icing sugar sifted
• 2 tablespoons fresh lemon juice sieved
• yellow food colouring paste or liquid for icing
• sugared violets or other sugar flowers for decortion

The Instruction of lemon cupcakes

• preheat the oven to 170c fan forced 190c gas mark 5 line two 8 hole mini cupcake trays with paper patty cases
• cream butter and sugar in food processor until almost white incorporate the lemon zest and egg yolks then the milk it may look curdled at this point
• transfer the mixture to a large bowl sift the flour and baking powder twice then fold them a third at a time into the butter mixture with the salt
• in a separate bowl whisk the egg whites until stiff then fold in two portions into the cake mixture as lightly as possible pour the cake mixture into the patty cases filling to two thirds full
• bake in the oven for 17 20 minutes until risen and springy to the touch remove and leave to cool
• blend the icing sugar with the lemon juice and tint it pale yellow with a little colouring smooth a heaped teaspoon of icing on each cake but dont worry about completely covering decorate with sugared flowers leave to set for about 1 hour

Nutritions of Lemon Cupcakes

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