Recently my daughter Poppy had to make a large batch of cupcakes for a fundraising bake sale for school camp.
As our small lemon tree is often over burdened with lemons, she decided lemon cupcakes were an obvious choice. We made over 4 dozen standard size and 4 dozen minis. It took us all afternoon in a normal oven, but the lovely lemony smell was heavenly in the kitchen.
We decided on a simple cream cheese icing. When there's nearly 100 cupcakes to embellish, the decoration had to be simple. We settled on yellow sparkling sugar and a chocolate transfer on a dark chocolate background (click here for a tutorial on how to create chocolate squares with chocolate transfers).
A few cupcakes were harmed in the tasting, however I can confirm they were delicious.
225 grams butter
2 C Sugar
3 C Flour
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 Tbsp lemon zest
2 Tbsp lemon juice
Lemon cream cheese icing
250g cream cheese
4 C icing sugar
squeeze lemon juice
Preheat oven to 160C
In the bowl of an electric mixer cream butter and sugar together until the mixture is light & fluffy. Add the eggs one at a time.
Alternately add your dry ingredients with your milk on low speed, a little at a time until well mixed.
Add the lemon juice and lemon zest. Mix an additional minute, your mixture should be light & fluffy.
Spoon or pipe mixture in to your cupcake cases (1/2 to 2/3 full). Bake for 15-20 minutes. A skewer inserted in the centre should come out clean.
To make icing, in an electric mixer cream together butter & cream cheese. Add icing sugar a little at a time, mixing well with each addition. Squeeze in your lemon juice to taste, mixing again to combine.
Our cupcakes have the cream cheese icing piped with a 1m Wilton piping nozzle. The chocolate transfer can be found here