Crunchy Lemon Cupcakes

Name: Crunchy Lemon Cupcakes
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: Makes 12 cupcakes
Ingredients: 125g/4 1/2oz butter, softened; 125g/4 1/2oz caster sugar; 125g/ 4 1/2oz self raising flour; 2 medium sized eggs; 2 tbsp milk; Grated rind of 1 lemon; 125g/4 1/2oz butter, softened; 125g/4 1/2oz caster sugar; 125g/ 4 1/2oz self raising flour; 2 medium sized eggs; 2 tbsp milk; Grated rind of 1 lemon; Juice of 1 lemon; 3 tbsp granulated sugar

Preparation and cooking time
- Prep:5 mins
- Cook:14 mins
Easy
Makes 12 cupcakes

Ingredients

Cupcakes

125g/4 1/2oz butter, softened
125g/4 1/2oz caster sugar
125g/ 4 1/2oz self raising flour
2 medium sized eggs
2 tbsp milk
Grated rind of 1 lemon

Topping

125g/4 1/2oz butter, softened
125g/4 1/2oz caster sugar
125g/ 4 1/2oz self raising flour
2 medium sized eggs
2 tbsp milk
Grated rind of 1 lemon
Juice of 1 lemon
3 tbsp granulated sugar

Method

STEP 1
Preheat the oven to 190 C (gas mark 5). For the cupcakes, cream the butter and sugar together until smooth. Whisk the eggs separately in a bowl, then add to the mixture along with the flour, milk and lemon rind and beat together until smooth.
STEP 2
Divide the mixture between the paper cases and bake in the oven for 14-16 minutes until firm to the touch. Remove from the oven and transfer to a wire rack to cool.
STEP 3
Immediately sprinkle the sugar over the cakes, then spoon over the lemon juice and leave to cool.

Crunchy Lemon Cupcakes

Ingredients

Cupcakes

Topping

Method

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Crunchy Lemon Cupcakes

Ingredients

Cupcakes

Topping

Method

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