How To Make Great Iced Lemon Cupcakes
lemon cupcakes
Sometimes you just want a bit of zing to your cake, and these iced lemon cupcakes give you just that. These especially go down well with kids as they are not too messy with no huge amounts of buttercream on top!
They are also easily versatile, so you can also have a gluten-free and vegan version of the lemon cupcake.
They are quick and easy to make as it’s the all-in-one method so there’s no excuse to make these lovely cupcakes.
INGREDIENTS
When making your lovely lemon cupcakes make sure you actually use fresh lemons, not the lemon stuff in a bottle as tastes so much better.
When adding your icing make sure you add your sprinkles straight away or they will roll off. So ice one cupcake, add sprinkles then go to your second one, and so on.
GLUTEN FREE LEMON CUPCAKES
You can make these gluten free by using gluten free flour and adding 1/2 teaspoon of Xantham Gum. The best thing about gluten free cakes they are super light which makes me want to eat more cake!!
Lemon Cupcakes
Ingredients
- 225 g Soft Margarine
- 225 g Caster Sugar
- 275 g Self-Raising Flour or use Gluten Free
- 4 lrg Eggs
- 4 tbsp Milk
- 2 lrg Lemons grated
- 225 g Icing Sugar
- 3 tbsp Fresh Lemon Juice
- Sprinkles of choice
Instructions
- Pre-heat oven 180° Fan oven.
- Mix all the ingredients together in your mixer until smooth and spoon into buns cases. Should make between 18 and 24 buns.
- Place in oven and bake for 20 mins. Leave to cool.
Notes
[convertkit form=2185403]