Find more recipes at farmersgirlkitchen.co.uk
Lemon Love Cakes
An easy lemon cupcake recipe with lemon buttercream and heart shaped sprinkles.
Ingredients
For the cupcakes
- 125 grams oz butter 4 1/2 oz
- 125 grams caster sugar 4 1/2 oz
- 1/2 large lemon zest
- 2 eggs beaten
- 150 grams self raising flour 5oz
- 1/4 teaspoon baking powder
For the buttercream
- 75 grams butter 3 oz
- 175 grams icing sugar, sifted 6 oz
- 1/2 large lemon zest
- 2-3 teaspoon squeezed lemon juice
- heart sprinkles
Instructions
- Preheat the oven to 180C, line a fairy cake tin or muffin tin with paper cases (you will get more cakes if you use the fairy cake tin, but they will be smaller)
- Cream the butter in a bowl until soft. Add the sugar and lemon zest and beat until fluffy. Add the beaten eggs a bit at at time, then add the sifted flour and baking powder into the mixture.
- Divide the mixture between the paper cases and bake for 7-10 minutes, until risen and golden. Remove cakes to a baking tray and let them cool completely before icing.
- To make the buttercream
- Cream the butter until soft, sift the icing sugar into the butter with the lemon zest and enough lemon juice to get the right consistency for piping or spreading.
- When the cupcakes have cooled completely, put the butter icing into a piping bag with a large star nozzle and pipe swirls onto the cupcakes. Alternately, spread a large teaspoonful over the top with a palette knife.
- Sprinkle a little love over the cupcakes in the form of some pink heart cake decorations.
Notes
Ideal for Valentines Day!
Nutrition
Calories: 272kcalCarbohydrates: 34gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 63mgSodium: 130mgPotassium: 33mgSugar: 25gVitamin A: 455IUVitamin C: 0.3mgCalcium: 14mgIron: 0.2mg