Since I started baking I have made a bunch of different cupcakes. I love trying out new recipes, regardless of how disastrous they turn out (red velvet were my cupcakes kryptonite for a while), but these lemon cupcakes have always been a crowd pleaser, a favourite among my friends.
120g plain flour
150g caster sugar
11/2 tsp baking powder
2 tbsp lemon zest
40g unsalted butter (room temperature)
120ml whole milk
Preheat oven 170°C (325°F) Gas Mark 3
Combine the flour, baking powder, lemon zest and butter in a bowl and mix on a slow speed until the mixture has a sandy consistency. Slowly add the milk until everything is incorporated. Add the egg to the mixture and continue to mix (scrape any unmixed ingredients off the sides of the bowl with a spatula). Spoon your mixture into the cupcake cases until they are two-thirds full. Bake for 20-25 minutes or until a cake tester/ toothpick comes out clean when inserted into the cakes. When your cupcakes are completely cool, decorate with your choice of frosting and sprinkles. Makes 12 cupcakes. When your cupcakes are completely cool add the frosting. Lemon buttercream frosting is almost exactly the same as the Vanilla Buttercream Recipe but you also add 2 tbsp of lemon zest and a little yellow food colouring. Top the cupcake with some shreds of lemon zest, or sprinkles.
The lemon cupcakes I made this time were for a friend's birthday so I topped them with mini white chocolate chips.