Lemon extract cupcakes - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 200 g Butter (unsalted)
- 200 g Unrefined golden caster sugar
- 1 tsp Lemon extract
- 1 Lemon zest only
- 4 Egg(s) (free range) medium, lightly beaten
- 200 g Self-raising white flour
For the lemon syrup
- 50 g Unrefined golden caster sugar
- 4 tbsp Lemon juice
- 1 tsp Lemon extract
- 1 Lemon zest only
For the buttercream
- 200 g Cream cheese
- 100 g Butter (unsalted)
- 600 g Unrefined golden icing sugar
- 1 tsp Lemon extract
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.
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2
Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the lemon extract and lemon zest.
For this step you'll need:
- 100g Butter (unsalted)
- 200g Unrefined golden caster sugar
- 1tsp Lemon extract
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3
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
For this step you'll need:
- 4 Egg(s) (free range) medium, lightly beaten
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4
Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
For this step you'll need:
- 200g Self-raising white flour
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5
Leave the cakes to cool a little on a wire rack.
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6
To make the syrup place the golden caster sugar in a pan with the lemon juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of lemon extract and zest.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 4 tbsp Lemon juice
- 1tsp Lemon extract
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7
Add some sugar syrup to the top of each cupcake.
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8
To ice, put the cream cheese, butter, lemon extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with lemon sweets.
For this step you'll need:
- 200g Cream cheese
- 100g Butter (unsalted)
- 1tsp Lemon extract
- 600g Unrefined golden icing sugar