our easy recipe this month…
make them over the holidays with the kids – they’ll love decorating them.
Ingredients:
250g (9oz) softened unsalted butter
200g (7oz) caster sugar
grated zest and juice of a lemon
3 eggs
200g (7oz) self raising flour
110g (4oz) plain flour
For the topping:
Juice of ½ lemon
110g (4oz) icing sugar
Method:
- Cream the butter and sugar together until light and creamy then add the lemon zest
- Add the eggs one at a time with a spoon of the combined flour after each addition
- Stir in the remaining flour and then the lemon juice
- Divide the mixture between 12 paper cupcake cases on an ovenproof tray or a greased 12 hole cupcake tin
- Transfer to a preheated oven 180°C/350°F/Gas Mark 4 and bake for about 15-20 minutes until golden brown
- Remove from the oven and cool on a wire rack
- For the topping, mix the icing sugar with the lemon juice, a little at a time, until you have a smooth consistency
- Spread the icing over the cakes and decorate as you wish
Makes 12
