What better excuse to bake than when the family gets together for Easter. I love all the different treats that come out around Easter particularly chocolate eggs, I wanted to make something Spring-y and Easter-y so I settled on some Lemon Cupcakes with Lemon Butter Icing and a bit of choc, they’re so super easy to make, here’s what you need to do..
What you will need:
125g Caster sugar
Juice of 1/3 Lemon (that might seem specific but you'll use the rest in the icing)
100g Self-raising flour
2 tbsp Milk
350g Icing sugar
Juice of the remaining 2/3 Lemon
Oven preheated to 180C
Muffin Tin lined with cases (makes 12)
Added extras (optional): Mini Eggs, Flaked Chocolate, Sprinkles, Candied Lemon Peel, whatever you fancy..
Simply cream the butter and sugar together with an electric whisk (If you have one) or a wooden spoon – it will just take you a little longer – until light and fluffy.
Add the eggs, flour, milk and the zest of the two lemons – mix together until smooth.
Divide evenly amongst the muffin tin and bake for around 10 – 15 minutes (or until golden and they spring back when you lightly press the top)
While they are cooking whisk the butter in a bowl and gradually add the icing sugar and lemon juice. Mix together until fluffy and smooth.
Once the cupcakes have cooled, pipe the icing onto your cakes, I used a simple round piping nozzle on this occasion to emphasise the eggs, but you can do whatever you want with it, a star nozzle piped into roses would look lovely.
Finish up with decoration of your choice, I opted for some choppy eggs and some flaked dark chocolate to mimic a nest, since it is Easter I wanted to be a little.. festive?