How To Make Cupcakes
Enlarge
How To Make Cupcakes
Cupcakes are almost as much fun to make as they are to eat! In this step by step guide Rob from Confection Perfection shows you how to make delicious lemon cupcakes with a homemade lemon buttercream icing. Yum!
- Prep:
- 10m
- Cook:
- 22m
- Total:
- 32m
- Temp:
- 160° c - 320° f
Ingredients
- 250 g caster sugar
- 290 g self-raising flour
- 4 eggs
- 500 g butter, softened
- 2 lemons
- 250 g icing sugar
Method
Beat 250 g butter and 250 g caster sugar together using an electric mixer, or by hand. Add the eggs one at a time, making sure each one is fully incorporated before adding the next egg.
Grate the zest of 1 lemon, making sure you don't grate too much of the white pith, as that is the bitter part. Once you have removed the zest, squeeze the juice out of the lemon.
Sift your flour, then fold it into the egg and sugar mixture using a spatula. Use nice smooth motions around the edge of the bowl, cutting through the batter mix with the spatula. Once the flour is incorporated, fold in the lemon juice and zest. Make sure there are no lumps, and that all the ingredients have been incorporated evenly.
Pipe or spoon the mixture into 18 cupcake cases laid out in cupcake trays. Fill the cases about 3/4 full. Bake at 160 degrees Celsius for 22 minutes, then remove them from the oven and allow them to cool.
To make the icing: whisk together 250 butter, 250 g icing sugar, and the juice of 1 lemon. Start on a slow speed, then increase the speed once the icing sugar has incorporated. Once the icing is light and fluffy, put it into your piping bag and pipe the icing onto the cooked cupcakes.