Moist, sweet and lemony cupcakes — topped with a buttery, lemon-flavoured icing and pretty edible flowers — are an easy spring treat.
If something sweet with the tang of lemon appeals to you, make a batch of my lemon cupcakes. They are not difficult to make and are something you could serve during Easter or other spring occasion.
The icing is made by beating together butter, icing sugar, lemon zest and lemon juice until lightened and well-combined. You can simply spread and swirl some of the icing on each cupcake, or, for a more fanciful look, pipe it on with using a piping bag fitted with a star tip. Preheat oven to 350 F. Line a 12-cup muffin pan with large paper liners . To make cupcake batter, place flour, granulated sugar, 2 tsp lemon zest, baking powder and salt in the bowl of your stand mixer fitted with the paddle attachment, and mix to combine .
Divide the batter between the paper cups, filling each one about three-quarters full. Bake 20 minutes, or until a cupcake springs back when touched in the very centre. Cool cupcakes in the pan 20 minutes, and then lift them out of the pan and on to a cooling rack. Cool cupcakes to room temperature, and then set on a serving tray.
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