Zingy Lemon Cupcakes with a lemon icing

Ingredients

For the cupcakes

• 50g/2oz Self-Raising Flour
• 50g/2oz Caster Sugar
• 50g/2oz Margarine
• 1 Egg, beaten
• The grated zest of 1 Lemon

For the Lemon Icing

• 100g/4oz Icing Sugar
• approx 1 tbsp Fresh Lemon Juice
• Hundred and Thousands (optional)
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Instructions

•  Heat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases evenly on a baking tray.
• Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.
• Place a tablespoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.
• Remove the cupcakes from the oven and cool on a wire rack.
• Once cold, sift the icing sugar into a mixing bowl, add the lemon juice and mix until smooth. The mixture should be thick enough to coat the back of a spoon but not too runny.
• Place a teaspoon of the lemon icing on the top of each lemon cupcake and smooth with the back of the spoon. If using, sprinkle with hundreds and thousands then put aside to set for at least 20 minutes before serving.

Posted in: Cupcakes