I first did these when Trevs SCA ran a cake stall. It was great and we got involved by making these cupcakes! They all sold out so they must have been ok. You can make them with this recipe. So easy. Get involved.
This time I popped some raspberries on top and this was a great addition.
This time I popped some raspberries on top and this was a great addition.
Ingredients
The Cakes
The Icing
Method
Cream the butter and sugar with a whisk. Add the eggs, beat. Pop in the flour and a sqeeze of lemon and beat. It will go quite thick.
Dollop the mix into cup cake holders.
Cook for 25 minutes at about 180. Check them though as we don’t want them burning!
Leave to cool.
For the icing, whisk the icing sugar, butter and lemon together and apply liberally to the cupcakes! Add enough icing sugar to make it go lovely and paste-y.
Eat! Boom.
The Cakes
- 200g caster sugar
- 210g butter
- 2 eggs
- 200g self raising flour
- Juice of half a lemon
The Icing
- 200g butter
- 150g of icing sugar
- Juice of a lemon
Method
Cream the butter and sugar with a whisk. Add the eggs, beat. Pop in the flour and a sqeeze of lemon and beat. It will go quite thick.
Dollop the mix into cup cake holders.
Cook for 25 minutes at about 180. Check them though as we don’t want them burning!
Leave to cool.
For the icing, whisk the icing sugar, butter and lemon together and apply liberally to the cupcakes! Add enough icing sugar to make it go lovely and paste-y.
Eat! Boom.
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