Wednesday, 20 March 2013
A Deliciously Zingy Recipe by Mary Berry
Today's post is a simple recipe for the best lemon cupcakes I have tried.
This one is from the wonderful Mary Berry.
125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon (I used two for an extra zing.)
Mary Berry suggests a lemon buttercream icing, but I used standard glace icing with a sprinkling of lemon zest for decoration.
Icing sugar - as much or as little as you like.
Pre heat the oven to 180 degrees.
Cream together butter and sugar.
Add beaten eggs a little at a time along with the milk.
Grate the zest of the lemon into the mix and if you want an extra zing to your recipe, squeeze some lemon juice in at this stage.
Fold in the flour with a metal spoon.
Spoon evenly into twelve cupcakes (use cupcake cases in trays.)
Bake for 20-25 minutes until a light golden brown.
Leave to cool and then decorate with your icing mixture and lemon zest.
The extra lemon makes for a wonderfully moist cake which will give a little lemony kick which is absolutely delicious when combined with the sweetness of the icing.
Share to Twitter
Share to Facebook
Share to Pinterest
mary berry lemon cupcakes
Post a Comment
Post Comments (Atom)