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Lemon cupcakes recipe from lucid
Ingredients115g (4oz) butter
115g (4oz) caster sugar
2 large eggs
115g (4oz) self-raising flour
Zest and juice of 1/2 lemon
140g (5oz) icing sugar (sifted)
30g (1oz) butter (room temperature)
55g (2oz) cream cheese (cold)
Zest 1/2 lemon
Method1. Preheat oven to Gas mark 5, 190C (170C Fan Oven)
2. Cream together the butter and sugar until light and fluffy, mix in the beaten eggs and fold in the flour. Carefully fold in the lemon juice and zest. Spoon the mixture into 12 cupcake cases and bake for 15 to 20 minutes until well risen and golden brown. Leave to cool completely.
3. Using a knife cut out a small piece on the top of each cupcake and spoon in a small amount of lemon curd. Trim the removed cake and replace on top of the lemon curd. Repeat until all cakes are 'curded'.
4. Using an electric whisk beat the butter into the icing sugar until it looks like fine breadcrumbs, add the lemon zest. Tip in the cream cheese and beat until light and fluffly (BE CAREFUL if you overwhip it will go runny and cannot be used!).
5. Top each cake with the cream cheese icing. Eat and enjoy....
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