Food Network UK

Lemon Drop Cupcakes

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  • Light. simple and easy-to-decorate, try Abby's zesty cupcakes.
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Ingredients

  • 130g plain flour
  • 140g caster sugar
  • 1 1/2 tsp baking powder
  • 40g softened salted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • Zest of one lemon
  • 1 egg
  • 120ml whole milk

  • For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Icing :

  • 300g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 80g salted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 20ml whole milk
  • 30ml lemon juice

Use imperial measurements

Method

How to make Lemon Drop Cupcakes

Put the dry ingredients into a mixing bowl: Flour, sugar, baking powder, zest and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter (treat Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter as 'dry' for our purposes). Mix until you have an even sandy consistency.

Measure out the milk in a jug, add the egg and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk well. Drizzle into the flour whilst mixing, until you have a smooth batter.

Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until bounce back to the touch. Cool on a wire rack and in the meantime make the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing by mixing all the ingredients together for several minutes until light and fluffy.

It is hard to over mix Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , so just keep going until it is really pale and fluffy. Add more milk/lemon juice or Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar to change the consistency. You should aim for something that holds its shape without being too stiff.

Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on top of the cakes using a reusable Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag and large star nozzle and decorate as required.