Recipe: Honey and Lemon Cupcakes

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It’s been such a long time since I’ve made cupcakes but last weekend I decided to whip up a batch to take to a roast dinner with extended family. It also gave me a chance to test out my Russian piping tips which I was given for my birthday. This was only my second attempt at using them and I definitely need to practise a little more but I do love the effect that they give.

Cupcakes topped with yellow buttercream flowers and green leaves

These cakes are easy to make and you can make them look as fancy as you like by experimenting with the icing.

Honey and Lemon Cupcakes

Easy to make with hit of zesty lemon.
Prep Time10 mins
Cook Time20 mins
Icing30 mins
Total Time1 hr
Keyword: cupcakes
Servings: 12 cupcakes

Ingredients

Lemon cupcakes

  • 115 g butter at room temperature
  • 115 g caster sugar
  • 2 eggs at room temperature
  • 115 g self raising flour
  • 1/4 tsp baking powder
  • 1 lemon finely grated zest

Honey buttercream

  • 75 g unsalted butter at room temperature
  • 250 g icing sugar sifted
  • 2 tbsp honey

Instructions

For the cupcakes

  • Beat the butter for a few minutes until white and fluffy.
  • Add the sugar and beat again for a couple of minutes.
  • Add lemon zest and then the eggs, one at a time, beating well after each addition.
  • Sift together the flour and baking powder and then fold gently into the mixture.
  • Split evenly between 12 cupcake cases and the bake for 15-20 minutes in a preheated oven at 190°C.

For the icing

  • Beat the butter for a few minutes until white and fluffy.
  • Gradually add the sifted icing sugar, beating well after each addition.
  • Beat in the honey. Add any food colourings at this point and mix thoroughly.
  • Once the cakes have cooled, spread/pipe your icing onto the cupcakes.

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