Queen cupcakes with lemon icing
I try not to make the the icing too sweet. Currants are s very English thing to add but chocolate chips or other fruit taste just as good.
Queen cupcakes with lemon icing
I try not to make the the icing too sweet. Currants are s very English thing to add but chocolate chips or other fruit taste just as good.
Cooking Instructions
- 1
Pre-heat oven to 190°C
- 2
Place 8 paper cases in patty tins or on a baking sheet.
- 3
Sieve together the flour and salt. Cream the butter and sugar until light and fluffy. Gradually beat in the egg and lemon juice, adding a tablespoon of the flour with the last amount. Fold in the remaining flour and the currants and add enough milk to mix to a soft, dropping consistency (be really careful not to add too much here, a tablespoon should be plenty).
- 4
Divide the mixture between the cases. Bake in oven for 15-20 min until well risen and golden brown.
- 5
Remove the cupcakes from the oven and leave to cool on a wire rack.
- 6
For the butter cream icing: Cream the butter and lemon rind and then gradually beat in the icing sugar until smooth. Add 1-2 teaspoons of lemon juice and a few drops of yellow food colouring and mix well. Spoon or pipe the icing onto the cupcakes when cool. If the cupcakes are still cooling, leave the icing in the fridge to stiffen.
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