Jeg bagte cupcakes til den store guldmedalje i går. Både dem ovenfor som egentlig bare er citronmuffins med citronicing (det bliver jeg altså aldrig træt af) forklædt i mint og pink og nogle choko/kaffe nogle, men dem må I have til gode.
I made a lot of cupcakes yesterday. Some with a lemon sponge and lemon icing (oldie but goldie) in mint and pink disguise as above and some choco n’ coffee which I’ll show you some other day.
Lemon Cupcakes from The Primrose Bakery
110 g unsalted butter, at room temperature
225 g caster suger, preferably golden
2 large eggs, free-range or organic
150 g self-raising flour, sifted (jeg lagde bare melmængden sammen og tilsatte 2 tsk bagepulver)
125 g plain flour, sifted
90 ml semi-skimmed milk, at room temperature
110 g unsalted butter, at room temperature
225 g caster suger, preferably golden
2 large eggs, free-range or organic
150 g self-raising flour, sifted (jeg lagde bare melmængden sammen og tilsatte 2 tsk bagepulver)
125 g plain flour, sifted
90 ml semi-skimmed milk, at room temperature
2 tablespoons freshly squeezed lemon juice
1 tablespoon sourcream
Grated zest of 1 lemon1 teaspoon good-quality vanilla extract (jeg brugte kornene fra en vanillestang)
Preheat the oven to 160 degrees celcius and line a 12-hole muffin tray with cupcake cases.
Cream the butter and sugar until mixture is pale, about 3-5 minutes using an electric hand mixer.
Add the eggs one at a time, mix well between each.
Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk (with vanilla extract, lemon juice and zest and sourcream in it) and beat again. Repeat until all flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake them for about 25 minutes, until slightly raised and golden brown.
Lemon Buttercream Icing
110g unsalted butter, at room temperature
2 tablespoons freshly squeezed lemon juice
Grated zest of 1 lemon (2 teaspoons)
500 g icing sugar, sifted
Preheat the oven to 160 degrees celcius and line a 12-hole muffin tray with cupcake cases.
Cream the butter and sugar until mixture is pale, about 3-5 minutes using an electric hand mixer.
Add the eggs one at a time, mix well between each.
Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk (with vanilla extract, lemon juice and zest and sourcream in it) and beat again. Repeat until all flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake them for about 25 minutes, until slightly raised and golden brown.
Lemon Buttercream Icing
110g unsalted butter, at room temperature
2 tablespoons freshly squeezed lemon juice
Grated zest of 1 lemon (2 teaspoons)
500 g icing sugar, sifted
Food coloring (i used a few drops of green and one drop of blue)
Sprinkles, Smarties and/or strawberries
Beat the butter, lemon juice and zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat until thick and creamy. Color if you want – one drop at a time :)
Spread the icing on cupcakes and decorate. The icing will set slightly, so make sure to put the coconut on at once.
Beat the butter, lemon juice and zest and half the icing sugar until smooth – this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat until thick and creamy. Color if you want – one drop at a time :)
Spread the icing on cupcakes and decorate. The icing will set slightly, so make sure to put the coconut on at once.
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