Lemon Cupcakes by Val Stones

Prep time: 30 Minutes
Moderately Easy
Serves 12

  • 170g soft margarine

  • 170g caster sugar

  • 170g self-raising flour

  • 4g baking powder

  • 3-4 eggs (equal weight of 170g)

  • 1 tablespoon of whole milk

  • 8 Drops Vanilla Spice Drops

  • 2 Drops Lemon Zest Spice Drops


Buttercream icing:

  • 150g butter

  • 400g icing sugar

  • 1 tablespoon of whole milk

  • 3 Drops Lemon Zest Spice Drops

  1. Set the oven 160C, place muffin cases in a twelve-hole baking tray. This amount makes between 12 and 18 cup cakes.
  2. Weigh all the ingredients and put them into one bowl and beat them for two minutes with a hand-mixer or in a stand mixer.
  3. To make sure every cup-cake is perfect place the baking tray on your scales and set them to zero. Into each bun case spoon exactly 40 grams of mixture, zeroing your scales between each one.
  4. Bake in the oven for 18 minutes before checking.
  5. Place on a cooling rack and while they’re doing that you can make the buttercream.
  1. Weigh the ingredients and put them in a bowl and mix until creamy.
  2. Decorate according to taste – spread it with a knife or pipe it on before adding any other decorations.

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