Yesterday was the celebration of Nurses Day within the NHS which I am proud to be a member of staff for (I’m not a nurse I work in admin however I have worked in clinical and non clinical settings working closely with nurses and have many nurse friends).
I helped celebrate by baking some cupcakes for the coffee morning the Trust were having.
I don’t normally manage to make cupcakes as Monkey likes making gingerbread men and so I’m a little out of practice but I thoroughly enjoyed making these little lemon flavoured cupcakes with lemon icing and I’m pleased that they were enjoyed I baked 21 and all were eaten by those attending the coffee morning.
Below is the recipe, enjoy.
Lemon cupcake sponge:
- 100g butter
- 100g self raising flour
- 100g caster sugar
- Zest of half lemon (large lemon)
- 2 eggs
- 1 teaspoon of baking powder (optional)
For the lemon icing:
- 75g butter
- 175g icing sugar
- 2 teaspoon lemon juice
- Zest of half lemon
Extra things needed:
- Large mixing bowl
- Small bowl
- Wooden spoon
- electronic mixer (optional)
- Cupcake cases (small are best)
- Muffin/cupcake/baking tray
- Measuring spoon (teaspoon size and tablespoon)
- Measuring scales
- Cocktail stick/fork/metal skewer
- Drying rack
- Strainer (fine)
- Icing bag (optional)
Method for cupcake:
- Preheat oven to 180 degrees
- Put the butter in the microwave for 10 seconds to help soften it
- Put butter and sugar into large mixing bowl cream them together either mix with wooden spoon or use an electronic mixer.
- Mix into this half the zest of lemon.
- Break the eggs into a separate bowl and whisk them.
- Add the egg mix a little at a time into the sugar and butter mixing them together.
- Slowly add the flour and the baking powder if you are using.
- Put the cupcake cases on the baking tray you are using (I used a muffin tray)
- Fill each case with 1 and a half tablespoons of mixture it won’t look a lot but they do rise lots
- Put in the oven for 10 minutes check whether cooked by putting a cocktail stick (I used a metal skewer) into one of the cupcakes to see whether it was cooked. If cooked the skewer would be dry if still sticky place in the oven for up to 10 minutes however mine were ready after 15 minutes in total baking be careful that they don’t overcook as they can dry out.
- Once cooked take cupcakes off the baking tray you used and place them onto the drying rack to cool.
Wash and dry your equipment used as you will need for next part.
Method for icing:
- Put the butter into small dish and place in microwave for 10 seconds to soften.
- Using wooden spoon mix the butter until it’s all melted.
- Sift the icing sugar using the strainer into the butter slowly.
- Mix in half lemon zest
- Mix in lemon juice
- Make sure all mixed in well
- Use the icing to decorate your now cooled cupcakes (I didn’t have an icing bag – must invest)! Add any further decoration to the cupcake as you wish mine were left plain but I could imagine it would be lovely with little icing sugared flowers or leaves decorating them or if you increase the quantities would make a lovely large cake perfect for spring/summer.