Lemon Cupcakes

These cupcakes are easy peasy lemon squeezy (excuse the pun) and take no time at all to make. The recipe is adapted from a Baking Mad orange cupcake recipe to make lemon cupcakes with a lemony frosting.

Just like any other cupcake recipe, first cream together 200g butter with 200g caster sugar until light and fluffy. Then add the zest of one lemon and the juice of half a lemon.

Once combined add in the 4 eggs - a top tip (which I must confess I found on the Baking Mad website) is to add a tablespoon of the flour to the eggs to prevent it from curdling. Then tip in the remaining 200g of self-raising flour to the mixture.

Place 24 cupcake cases into two muffin trays before spooning in the mixture. A great way to make sure all of the cake mixture is evenly distributed amongst the cupcakes is to use an ice-cream scoop to make sure each cupcake is the same size.

The cupcakes need to go in the oven at 180oc (fan 190oc) for 15-20 minutes or until brown.

Whilst the cupcakes are cooling, you can begin making the frosting; combine 200g cream cheese, 100g butter, 600g icing sugar and the remaining lemon juice. Then place it into a piping bag, wait until the cupcakes are cool and ice onto the cupcakes.

These cupcakes were made to celebrate Just Pootling's 1st birthday! So it was only right that they were decorated accordingly (with lots of glitter). The bunting and flags were made from Washi Tape and cocktail sticks.