Hi, I am Jane. Today, I will show you a way to make queen cupcakes with lemon icing recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Queen cupcakes with lemon icing Recipe
Queen cupcakes with lemon icing is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Queen cupcakes with lemon icing is something which I have loved my entire life. They’re nice and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. You can have queen cupcakes with lemon icing using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Queen cupcakes with lemon icing:
- Prepare cupcakes
- Make ready 75 grams self-raising flour
- Make ready 1 pinch salt
- Prepare 50 grams butter
- Make ready 50 grams caster sugar
- Take 2 tsp lemon juice
- Get 50 grams currants
- Get 1 milk to mix
- Get 1 egg, lightly beaten
- Get lemon butter cream icing
- Prepare 75 grams butter
- Prepare 130 grams icing sugar
- Get 1 tsp lemon juice
- Make ready 1 rind of 1 lemon, finely grated
Instructions to make Queen cupcakes with lemon icing:
- Pre-heat oven to 190°C
- Place 8 paper cases in patty tins or on a baking sheet.
- Sieve together the flour and salt. Cream the butter and sugar until light and fluffy. Gradually beat in the egg and lemon juice, adding a tablespoon of the flour with the last amount. Fold in the remaining flour and the currants and add enough milk to mix to a soft, dropping consistency (be really careful not to add too much here, a tablespoon should be plenty).
- Divide the mixture between the cases. Bake in oven for 15-20 min until well risen and golden brown.
- Remove the cupcakes from the oven and leave to cool on a wire rack.
- For the butter cream icing: Cream the butter and lemon rind and then gradually beat in the icing sugar until smooth. Add 1-2 teaspoons of lemon juice and a few drops of yellow food colouring and mix well. Spoon or pipe the icing onto the cupcakes when cool. If the cupcakes are still cooling, leave the icing in the fridge to stiffen.
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