Today it has officially felt like Summer has ended. By the calendar we still have 2 weeks, but with the remnants of Hurricane Irene passing through the weather is cold and blustery. I thought a batch of lemon cupcakes would help brighten up the day for mini G upon his return from school.
110g unsalted butter, at room temperature
225g caster sugar
2 large eggs (mine were fresh from a friend’s chickens)
150g self-raising flour
125g plain flour
90ml semi-skimmed milk
30ml freshly squeezed lemon juice
1tsp (roughly one lemon’s worth) grated lemon zest
1tbsp natural plain yogurt
Preheat oven to 160 ˚C (fan)/180˚C/350˚F/gas mark 4
Line a 12 hole muffin tray with regular size cupcake cases.
In a large bowl, cream the butter and sugar together until fluffy. Add the eggs, one at a time, to the creamed butter and sugar and beat well.
In a jug, combine the milk, lemon juice and yogurt. Alternate adding the flours and milk to creamed butter mix as follows – add one-third of the flour and mix well. Add half the milk mixture and mix well. Add another third of flour and mix well. Add the reaminder of the milk and mix well. Finish by adding the last third of flour and the lemon zest and beat well.
If the mixture looks like it is curdling slightly, don’t panic – simply add another spoonful of plain flour and beat well.
Spoon out the mixture evenly between the cases and bake in the oven for 25 minutes. Use a cake skewer in the centre of one the cupcakes to check they are cooked through. They will appear quite a light golden brown colour even when cooked.
Leave in the tin for 10 minutes and the place carefully on a wire rack to cool completely.
Mini G prefers his cakes plain, so I’ve left the frosting, but these cupcakes go well with either vanilla or lemon buttercream.
Lemon adds a bit of sunshine on a very blustery day.