Lemon cupcakes are my all time favourite and so for my latest cupcake challenge i decided to make zesty mini lemon cupcakes complete with sherbet lemon topping. These were an instant hit with the hubby, who was supposed to be taking them into work, but instead scoffed most for himself!!
This recipe makes 24 Super Sherbet lemon cupcakes: Ingredients: Base: 125g self-raising flour 125g caster sugar 125 g softened butter 2 medium eggs zest & rind of 1 lemon 2tsp milk
Topping: 250g icing sugar 2/3 tsp water yellow food colouring 24 Sherbet lemons zest of 1 lemon
To start with preheat the oven to 190c and get all the ingredients up to room temperature.
Mix the butter and sugar together until soft and then add the eggs, milk, sifted self-raising flour and lemon (zest & rind)
Divide the mixture into 24 mini cupcake cases (or 12 bigger ones if you wish) and pop into the oven for approximately 12 minutes.
Once cooked, let the cupcakes cool for an hour or so before going on to my favourite bit, the decoration!
As these were supposed to be transported, i chose thick glace icing for the topping but i think a lemony buttercream would work well too.My moto with glace icing is, the less water the better, the icing tends to get too runny otherwise which makes it more difficult to get right!
Add a few drops of yellow food colouring, along with the zest of 1 lemon to the icing sugar and then add in the water - it should end up difficult to stir! Once the desired yellowness is achieved pop on the Sherbet Lemons for decoration, these are available from retro sweet websites such as A Quarter Of and GoodiGumDrops