I had a hankering to bake something lemony this morning and trawled though pinterest, fav websites and some blogs. What caught my eye was a recipe for lemony cupcakes in the book After Toast by food writer Kate Gibbs.
Simple and light they are perfect for a morning tea when dusted with sifted icing sugar. Ms Gibbs includes a recipe for lemon icing but I instead used a crushed raspberry icing that Miss 7 had made for something she was baking [I’ll upload that recipe soon]. I then topped each cake with a single raspberry to make them look extra pretty and more suitable for the evening birthday soiree that I’ll be taking them to.
125g diced butter at room temperature
¼ cup caster sugar
zest for one large lemon
2 free range eggs
2 cups self-raising flour
LET’S GET TO IT:
Preheat oven to 180C and line cupcake tin with wrappers [this made 12 large muffins and 6 small, patty-cake size ones].
In bowl of electric mixer cream butter then add sugar until soft and combined. Add vanilla, zest then eggs one at a time.
Gently fold flour in, alternating with milk,on low speed until smooth.
Spoon into cases and bake for between 12-15 minutes/ until golden.
Remove from oven, place on wore rack and allow to cool before adding any icing.