My first cupcakes ever: Lemon & Jubilee


As you probably can imagine, I normally cook italian food while I have never tried any other cuisine at home. I have always been convinced that if i don’t know the real taste of the food from other parts of the world, i can not actually cook it properly.

But for the cakes and dessert I’m happy to try. Finally in the italian tradition we have lots of sweet recipes from all over, so let’s see what i can do with the most classic lemony english cupcakes.

Here is the recipe I used and that i found online> I normally don’t like the cupcakes full of sugar on top. Yes they are beautiful but too sweet and i actually prefer the base than the topping. If you don’t make them enough big, there is no point.

This recipe gives you exactly the right quantity of sweet I wanted on them.

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Ingredients for 12 cupcakes

125g butter
125g caster sugar
Finely grated zest ½ large lemon
2 eggs
150gplain flour
¼ tsp baking powder

For the icing:
75g butter, softened
125g icing sugar
Finely grated zest of ½ large lemon
1-2 tsp freshly squeezed lemon juice

Method:

Preheat the oven to 180ºC and prepare the 12 cases in a 12-hole cake tin. Cream the butter until soft and then add in the sugar and the grated lemon zest. Mix until light and fluffy. Gradually add the eggs, then the flour and the baking powder and fold.

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Divide between the paper cases and bake in the preheated oven for 7-10 minutes (not more), until risen and golden. Remove the cakes from the tin and place on a wire rack to cool before icing.

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For the icing, cream the butter in a bowl with hand-held whisk until very soft. Gradually add the icing sugar and beat, then mix in the lemon zest and enough lemon juice to form a spreadable consistency.

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Once the cupcakes have cooled, put the icing in a pipping bag and create your sweet top and then decorate as you like!

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