Gemma and Jacob love to bake cakes, and traditional cupcakes are always a winner. We like to experiment with flavours – quite often this means vanilla or chocolate, but this weekend we decided to try something a bit different. Inspired by the spring sunshine, we went for lemon cupcakes.
Lemon butterfly cupcakes
2015-03-10 16:50:08
Perfect recipe for baking with children.
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Ingredients
- 115g Flora Buttery
- 115g caster sugar
- 2 eggs
- 140g self raising flour
- Half a teaspoon baking powder
- Zest of half a lemon
- 1 tablespoon lemon juice
For the icing
- 85g Flora Buttery
- 225g icing sugar
- 1 tablespoon lemon juice
Instructions
- Place all cake ingredients in a mixing bowl.
- Beat with a wooden spoon until well mixed for 2–3 minutes.
- Place mixture in 12 paper cases placed in a muffin tray.
- Bake in a preheated moderately hot oven 180ºC, 160ºC fan, gas mark 4 on second shelf from top for 15–20 minutes until soft and springy to the touch. Cool on a wire tray.
- For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate!
- For the butterfly cakes, carefully slice a thin layer from the top of the cake and cut into 2 equal parts. Ice the cake as usual and then pop the 2 cut off pieces onto the top of the icing to create butterfly wings!
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You can change things up further by adding in some little extras. My kids love raisins, and so we mixed a couple of handfuls of raisins into the cake batter before baking – I always think that lemon and raisin works really well together. You could even try something a bit more unusual by adding fresh fruits to the mix – raspberries, strawberries or blueberries perhaps?
Your cupcakes look lovely, we really need to make cupcakes more often x
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These look lovely
Those cupcakes are really amazing…looking really great.
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