Easey Peasey Lemon Squeezey
I have been craving sweet things yet again. So I’ve done a bit of a cheats version but just as nice. I’ve just adapted one of Mary “The Legend” Berry’s recipes. So here is my take on my easy lemon cupcake recipe.
Easy Lemon Cupcake Recipe
- 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
- 1/2 tsp high-quality lemon essence
- 1/2 tub of ready-made vanilla frosting
- 2 tbsp of lemon curd
Heat the oven to 180 degrees or gas mark 4. Line a 12 hole cake tin with paper cases. Measure out and place all the ingredients (with the exception of frosting, lemon curd, and decorations) into the food processor. Whizz until smooth and resembles cake mixture. Stop halfway through and scrape down the sides and make sure there is no flour etc at the edges. Mix again quickly.
Divide the mixture between the paper cases then put into the oven.
Cook for approximately 20 minutes, I did 25 and it was too long.
Remove from oven and place on a wire rack to cool.
When cool empty 1.2 tub of ready-made frosting into a small mixing bowl and beat in 2 tbsp of lemon curd until it is thoroughly mixed together. Fill a piping bag and swirl on top of the cakes and decorate with your decorations. I used sprinkles today but usually, I would have out some candied peel on top or lemon, orange or lime zest. The choice is yours. But seriously you can’t get much quicker than this. Try these easy lemon cupcakes this weekend and treat your family… and yourself!
Seriously you can’t get much quicker than this. You can knock these up in the time it takes you to get in the car drive to the supermarket and get back. Try these easy lemon cupcakes this weekend and treat your family… and yourself!
Hope you are all having a wonderful weekend.