Over the last few weeks, I have become my parents personal baker and am frequently set the task of making them cakes to take into work so they can show off to their co-workers. I got a text this morning from Mum asking for 24 cupcakes to take to some kind of sports day event at work. So despite it being my day off and having loads of applications and essays to write I made these lemon and lime cupcakes - they are really easy to make and they are really fresh and summery. As usual I did manage to get icing sugar everywhere, including all over my iPad which is now so sticky I can't use the touch screen...whoops!
Ingredients for the Cakes:
250g Unsalted Butter (Softened)
250g Self Raising Flour
250g Caster Sugar
4 tbsp Lemon Juice
4 Large Eggs (Beaten)
Grated Zest of 2 Lemons
Set the oven to 180 Degrees, make sure it reaches the correct temperature before baking anything!
Mix together the butter and the sugar. Slowly add the flour, eggs and lemon juice and zest until everything is combined. Lay out 24 cupcake cases into a tin and fill with 2 tbsp of the mixture. Bake in the oven for approximately 10/15 minutes or until a skewer comes out clean.
Once done remove from the tin and leave to cool thoroughly before icing.
Ingredients for the Icing:
100g Unsalted Butter (Softened)
500g Icing Sugar
Zest of 1 Lime
4 Tbsp Lemon Juice
Beat the butter and icing sugar until smooth, then add the lime zest and lemon juice and mix together until the consistency is thick and creamy. If you prefer the icing to be more lemony, feel free to add another tablespoon of lemon juice. Pipe the icing onto the cool cupcakes and you're done!
This recipe can very easily be halved to make 12 cupcakes, they will last a few days in the fridge, but I doubt they will last long if your family is anything like mine - Dad has already pinched one!
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