Source for this image here.
I made these delicious cupcakes at the weekend (that picture unfortunately isn't mine - though I did take a picture, which hopefully I can share once the laptop is fixed - we are getting there slowly - it has had a virus which has been difficult to isolate and delete).
This recipe makes 12 luscious cupcakes - they have a lovely delicate citrussy taste, and aren't too filling, so are great as a dessert after a hearty autumn meal of a casserole or stew.
To make them you will need ...
For the cakes ....
120 g butter or margarine
150 g caster sugar (I use golden)
zest of 1 lemon
2 eggs, beaten
200 g self rising flour
1 tsp baking powder
125 mls milk (you may not need to use it all)
For the frosting ...
120 g butter or margarine
200 g icing (powdered) sugar
50 g white chocolate, melted
1. Prepare a 12 hole standard cupcake pan (I prefer to use cupcake liners like the ones pictured above - mine had polka dots on!). Set your oven to gas mark 4/180 degrees.
2. Cream the butter or margarine and caster sugar together until light and fluffy.
3. Add the lemon zest, then the eggs, mixing gradually in stages until all is combined.
4. Fold int he flour and baking powder.
5. The mixture should have a light, soft consistency. If it is too stiff, add some of the milk (I added all of it).
6. Turn the mixture into the cupcake cases/pan and then place in the centre of the oven. Bake for 12 - 20 minutes (mine took 22 minutes) until lightly browned. Remove from the oven and take the cakes from the pan to cool on a wire rack.
7. While the cakes are baking, melt the white chocolate either in a double boiler on the stovetop or in a microwave. Set aside to cool.
8. Once the cakes are cooled you can make the rest of the frosting. Cream the butter or margarine and icing sugar together, then gently add the melted white chocolate, stirring well to combine. I also added a little more lemon zest and then covered them with yellow sprinkles! TIP - if like me you are quite petite, you may find a regular flatware knife much easier than a pallette knife to apply your frosting to the cupcakes. I find I get a much neater result as it is smaller and therefore easier for me to use.
Yum! These didn't last long at all in our kitchen!
