These delicate cupcakes contain lemon syrup made with Nielsen-Massey lemon extract, perfect for special occasions.
14 ingredients8 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.
Step 2
Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the lemon extract and lemon zest.
Step 3
Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
Step 4
Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.
Step 5
Leave the cakes to cool a little on a wire rack.
Step 6
To make the syrup place the golden caster sugar in a pan with the lemon juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of lemon extract and zest.
Step 7
Add some sugar syrup to the top of each cupcake.
Step 8
To ice, put the cream cheese, butter, lemon extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with lemon sweets.
Ingredients
MetricImperial
For the Cupcakes
200gUnsalted butter (softened)
200gBillington's Unrefined Golden Caster Sugar
1 tspNielsen-Massey Lemon Extract
1Lemon (zest)
4Medium free range eggs (lightly beaten)
200gSelf raising white flour
For the Lemon Syrup
50gBillington's Unrefined Golden Caster Sugar
4 tbspJuice of one whole lemon
1 tspNielsen-Massey Lemon Extract
1Lemon zest
For the buttercream
200gCream cheese
100gUnsalted Butter (softened)
600gUnrefined golden icing sugar
1 tspLemon extract
Utensils
2x 12 hole cupcake tins
24 cupcake cases
Electric mixer
Piping bag
Piping nozzle
Saucepan
Nutritional information per 65g serving
Energy 303cal
Fat 14g
of which Saturates 8.4g
Carbohydrates 42g
of which Sugars 35g
Protein 2.7g
Salt 0.18g
1 Baker Ratings
Lovely and light and not dry as cupcakes can be and loved the lemony syrup which gives a good flavour.. I didn't get 24 though only 18 but I did use muffin cases which are a bit deeper but only filled them half way, turned out perfect will definitely do again.
