Follow this quick and easy lemon cupcake recipe for a scrumptious treat.
100g butter or margarine
100g granulated sugar
100g fine sifted flour
1/4 teaspoon baking powder (optional)
1 lemon, finely grated
75 grams of butter
175g powdered sugar
2 teaspoons lemon juice
Make lemon cupcakes
Preheat oven to 180°C (Electric Oven | Electric Fan Oven 160°C | Gas Mark 4) and place 12 tins in muffin tin.
Using a whisk, food processor, or wooden spoon, beat butter, sugar, and 1/2 lemon zest (save 1/2 for cream) until very light and fluffy.
Add the eggs one at a time, beating each one before adding the next.
Carefully add in the flour (and baking powder if using).
Alternatively, you can blend the ingredients together using a food processor. Use the pulse button to mix together adding ingredients in the above order.
Bake in the oven for 10-20 minutes. After 10 minutes, check if the lemon scone is ready by inserting a cocktail stick into one of the cupcakes. If it looks dry, the cake is done. If not, then return to the oven for a few more minutes. Do not overcook the cake, or it will dry out. Lift the lemon cupcakes out of the muffin tin and let cool on a wire rack.
Make lemon butter ice cream
Using a whisk, food processor, or wooden spoon, beat the butter until soft.
Gradually add the powdered sugar and the rest of the lemon zest and beat in the butter. Add some lemon juice until you have a smooth paste. When the cake cools, drizzle some lemon ice mixture on top. These cupcakes are best eaten the day they are made.