Hello everyone. Thanks for stopping by my blog, I hope you’ve had a great day. I have a really nice and easy cupcake recipe with a slight zingy lemon icing that makes these cupcakes extra tasty with each bite. Cupcakes can be pretty basic but if you have jam, lemons or oranges, it’s a whole new concept. Also, I’ve used muffin cases as there were no cupcake cases in the shop but they did rise well.
Lemon Iced Cupcakes (makes 12)
125g caster sugar
Zest of 1 lemon
150g self-raising flour
2 tbsp lemon juice
30g icing sugar
1 tbsp lemon juice
Preheat the oven to gas mark 5 and put 12 cupcake cases onto a tray.
Cream the butter and sugar together until soft then mix in the lemon zest and the eggs, one at a time.
Next, add the flour and combine then finally mix in the lemon juice.
Use a tablespoon to put the cupcake mixture into each case and bake in the oven for 25 minutes until lightly golden.
Whilst the cupcakes are baking, make the icing by mixing the icing sugar and 1 tbsp of lemon juice together.
Once the cupcakes are baked, take out and leave to cool completely before adding the icing, I used a spoon to drizzle it on in little specks.
Hello everyone, I hope your day has been well. Today’s recipe is something a little different and more on the healthy side. They are slightly dense but not sweet at all and the white chocolate chunks compliment this very well. They also look very pretty and would make for a perfect insta photo.
I will say that I thought of this idea before I actually checked the kitchen for ingredients and as you can see I didn’t have many raspberries left but there was just enough for the top. If you really like raspberries you could add some to the mixture for a more fruity flavour. I even think that these would be great for a healthy midday snack because they aren’t too sweet and are quite filling.
White chocolate & Raspberry Cupcakes (makes 6)
150g plain flour
1/2 tbsp baking powder
50g caster sugar
50g butter – melted
Handful of raspberries
30g white chocolate chunks
Preheat the oven to gas mark 6 and place 6 muffin cases on a baking tray.
Melt the butter and set aside. Put all of the dry ingredients into a bowl and mix.
Whisk the butter, egg and milk together, add to the flour mixture along with half of the white chocolate chunks and mix well.
Spoon the mixture evenly into the muffin cases and sprinkle the raspberries and white chocolate chips on top.
Bake in the oven for 30 minutes then leave to cool on a wire rack before eating.
Hi guys, the last time I tried to make a red velvet cake I was not as successful but these cupcakes are fantastic. When ever decorating with a sweet top I try to make sure the actual cake mixture is not too sweet so when you bite into the cupcake there’s a subtle sweetness from the cream cheese.
On top I’ve added some sugar coloured crystals which looked great in the pictures.
Hey guys, another great chocolate post for you all!! These cupcakes are so cool because you’ve got the candied chocolate on top and in the middle with a super delicious frosting 😋 perfect for birthday celebrations 🎊🎊