MARY BERRY'S LEMON CUPCAKES WITH LEMON ICING
Steps:
- Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
- Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
- Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.
MARY BERRY'S LEMON CUPCAKES (+ LEMON ICING RECIPE)
Steps:
- Preheat the oven to 325 degrees Fahrenheit. Line a 12-hole muffin tin with cupcake liners.
- In a large bowl, beat together the flour, sugar, baking powder, softened butter, eggs, milk, and lemon zest with an electric mixer at medium speed until a smooth batter is formed.
- Scoop the batter into the muffin tin and fill the holes 2/3 full.
- Bake them for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes, before transferring them onto a wire rack to cool completely.
- Meanwhile, make the frosting. Beat softened butter with an electric mixer over medium speed until light and fluffy, about 1-2 minutes. Gradually add the powdered sugar and beat until the frosting is smooth and pipable, about 5 minutes. Beat in the lemon juice until incorporated.
- Top the cooled cupcakes with the buttercream frosting using either a spoon or a piping bag with your preferred icing tip. Serve and enjoy!
- *If you don't have self-raising flour, use equal parts all-purpose flour and an additional 1 1/4 teaspoon of baking powder.
Nutrition Facts : Calories 308 cal
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