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• 100 g unsalted butter, softened
• ¾ cup (165 g) caster sugar
• ½ tsp vanilla extract
• finely grated zest of 3 lemons
• 2 eggs
• 1? cups (200 g) self-raising flour
• ½ cup (125 ml) milk
Icing
• 125 g unsalted butter, softened
• 2 cups (300 g) icing sugar mixture
• 1½ tbs lemon juice
• yellow food colouring (optional)
• yellow liquorice allsorts, to decorate
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1. Preheat the oven to 180°C (160°C fan-forced). Line a
12-hole medium muffin pan (1/3 cup capacity) with
paper cases. Using electric beaters, beat the butter,
sugar and vanilla extract until light and creamy. Mix
through the lemon zest.
2. Add the eggs one at a time, beating well after each egg.
Gently fold through the flour and milk in two alternate
batches. Divide the mixture evenly among the paper
cases.
3. Bake for about 20 minutes, or until golden brown and
springy when touched. Remove from the oven and
transfer to a wire rack to cool completely before
decorating.
4. To make the icing, use electric beaters to beat the
butter until light and creamy. Add the icing sugar a little
at a time, beating constantly. Add half the lemon juice
and beat until well combined. Add the remaining lemon
juice a little at a time, and tint with food colouring if you
like. Using a 1cm fluted nozzle, pipe the icing onto the
cooled cupcakes. Decorate with a small lemon shape
cut from a yellow piece of liquorice allsort.
Note: To make Lime Sublime cupcakes, substitute the zest of 6 limes in the cake batter and 2 tbs of lime juice in the icing. For Clockwork Orange cupcakes, try using the zest of 2 oranges in the batter and 2 tbs of orange juice in the icing.
Makes: 12
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