Lemon Cupcakes

Spring has sprung!! These are a lovely fresh tasting cupcake, garnished with lemon buttercream and icing flowers.

Recipe

Makes 12

Ingredients

110g unsalted butter, at room temperature

225g caster sugar

2 large eggs

150g self raising flour, sifted

125g plain flour, sifted

90ml semi skimmed milk

2 tbsp freshly squeezed lemon juice

1 tbsp sour cream

1 tsp grated lemon zest

Lemon Buttercream
250g icing sugar, sifted

80g unsalted butter, at room temperature

2 tbsp grated lemon zest

25ml whole milk

• Preheat oven to 180C or gas mark 4 and line a muffin tin with paper cases.
• In a large mixing bowl cream together the butter and sugar until mixture is light and fluffy. Add the eggs one at a time and mix well.
• In a separate bowl mix both flours and in another bowl mix milk, lemon juice and sour cream. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk mixture and beat again. Repeat until all the flour and milk has been added. Add the lemon zest and mix well.
• Spoon the mixture into the paper cases and bake for 25 minutes until golden brown.
•  Leave cakes in the tin for about 10 minutes before transferring to a wire rack to cool completely before icing.
• Beat together the icing sugar, butter and lemon zest by hand or in a food processor until well mixed.
• Slowly pour in the milk and then beat until well incorporated and is light and fluffy. The longer it is beaten, the fluffier it becomes, at least 5 minutes. 
• Pipe on the buttercream and decorate with a flower.