120 g plain flour
120 g caster sugar
1 ½ teaspoons baking powder
2 tablespoons grated lemon zest plus extra to decorate
40 g unsalted butter at room temperature
120 ml milk
200 g icing sugar, sifted
80 g unsalted butter at room temperature
2 tablespoons grated lemon zest
25 ml milk
- Preheat your oven to 170 °C/325°F/Gas mark 3.
- Mix the flour, sugar, baking powder, lemon zest and butter in a large bowl or mixer until you get a sandy consistency and everything is combined. Gradually at the milk and beat until well incorporated.
- Add the egg and beat until the mixture is smooth. Be careful not to over mix.
- Spoon the mixture into the paper cases until two-thirds of the way full and bake for 20-25 minutes or until the sponge bounces back when touched.
- Leave the cupcakes to cool in the tray for a while before placing on a wire rack to cool completely.
- When cool, cut a little section from the top off and fill with a spoon of home-made lemon curd.
For the icing:
- Beat the icing sugar, butter and lemon zest together.
- Slowly beat in the milk.
- Beat for 5 minutes. The longer you beat the icing, the lighter and fluffier it becomes.
- Spoon the lemon icing on top of the cupcakes and decorate with a little zest.
- Take to a friend’s birthday party and share with lovely ladies. Just a suggestion!
NB: The recipe, taken from The Hummingbird Bakery Cookbook, called for 150 g for the cupcakes and 250 g icing sugar. Despite decreasing the quantity, I still felt that they were too sweet. They tasted delicious, but the icing was too much. Play around with it a little. In the UK, we tend to use royal icing which is considerably different. Perhaps the icing is normally this sweet but I’m just not used to it. The icing also called for yellow food colouring but I didn’t use any and they still looked good.