Lemon Cupcake with Pink Glaze Icing

I have been experimenting with cupcakes recipes and decorations after being approached by a friend with the possibility of making their wedding cupcake tower. Still not quite sure about the decorating part but it has been a yummy trial so far. 🙂

Although a lemon cake may not be suitable for a wedding, Dan & I love the citrusy taste of this.

125 grams of softened butter
Rind of 1 lemon
Juice of ½ lemon
220 grams castor sugar
2 eggs
150 grams of self-raising flour
75 grams of plain flour
125 ml of milk

Glaze icing:
1 ½ cup of icing sugar
Juice of ½ lemon (remainder) – this can be replaced with milk if you want a less citrusy taste
Food colouring

1. Beat butter, lemon rind and sugar until light and fluffy

2. Add in 1 egg at a time and continue beating

3. Add milk and lemon to the mixture

4. Stir in sifted flour in batches and continue beating the mixture

5. Preheat the oven to 160°C

6. Scoop the mixture to the cupcake tray

7. Bake for 20 – 25 minutes until cupcake is cooked

8. Transfer cupcakes to a cake rack to cool

9. To make the glaze icing, mix all the ingredients into a small bowl until smooth. Spread immediately on cooled cupcakes.

This recipe makes about 12 large cupcakes. I have also made sugar flowers / apples to top off.

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