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.
Lemon zest


  • 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.

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