Lemon Cupcake/Muffins
Ingredients
Cake Sponge
- 225 g self-raising flour
- 175 g golden caster sugar
- zest 2 lemons
- 1 tbsp poppy seeds (toasted) heat up a dry frying pan and toast for a few seconds then tip into a bowl
- 3 large chicken eggs
- 175 g butter melted and cooled a little
- 100 g natural yogurt weigh it out and bring to room temperature so as not to solidify the butter
Frosting
- 225 g butter , softened
- pinch salt
- 400g icing sugar sifted at least once but preferably twice
- Juice of 1 lemon
- Few drops yellow food colouring
Instructions
Sponge
- Heat oven to 180C/160C fan/gas 4
- Line a 12-hole muffin tin with cupcake or muffin cases.
- Sift the flour and sugar into a large mixing bow
- Add lemon zest and poppy seeds to the flour and mix
- Beat the eggs into the yogurt, then tip this into the dry ingredients along with the melted butter.
- Mix together with a wooden spoon or whisk until lump-free (just use the mixer)
- Divide the mix between the cases.
- Bake for 20-22 mins until a skewer poked in comes out clean. The cakes will be quite pale on top still.
- Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
Frosting
- Beat the softened butter until really soft in a large bowl
- Gradually beat in the icing sugar (Using the same method as for the carrot cake).
- Also add the lemon juice a little at a time. Taste as you go
- Stir in enough food colouring for a pale lemon colour (A little at a time and let it mix in)
- spoon the icing into a piping bag with a large star nozzle.
- Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake.