Mini Lemon Cupcakes

MINI LEMON CUPCAKES with FRESH LEMON GLAZE

lemon cupcake recipe

I am a huge fan of taking cake gifts when I visit someone.

Back in London a group of friends organised a science club for our kids. We met up at someone’s house, and bought a dish each for the potluck. The school age kids did simple science experiments, the little ones played, the mums chatted and afterwards we all had the food! We spent many happy evenings because of our science club.

I was often asked to bring some dessert or cakes. These mini lemon cakes were for one of those evenings. They are quick and easy to make, with a simple lemon glaze instead of icing which makes them a light dessert or tea time snack.

lemon cupcakes recipe

I often make them in mini muffin cases, so they are bite sized especially for the little ones.

You are free to use any size of cupcake cases, just monitor baking times accordingly.

INGREDIENTS

100 gms butter

100 gms castor sugar

2 large eggs

100 gms self-raising flour

Zest of one large lemon

One teaspoon lemon juice

 

ICING

150 gms icing sugar

Freshly squeezed lemon juice (use as much needed to make a pouring consistency glaze)

METHOD

Cream butter and sugar together till light and fluffy.

Gradually beat in eggs.

Fold in sifted flour one large spoonful at a time.

Once nicely integrated, add the zest and one teaspoon fresh lemon juice.

Pour in mini muffin cases already lined in muffin tray.

Bake in a preheated oven at 250 C until done about 15-20 minutes, check after 10 minutes first)

Make icing by mixing in enough freshly squeezed lemon juice in the icing sugar to have a running consistency.

Pour over warm cupcakes and decorate with slivers of lemon zest.

lemon cupcake recipe

Blueberry Cupcakes Recipes

blueberry cupcake recipe

As my family and friends may vouch, one thing my very (like very) lazy self will be not so lazy about, is to spring into action when cake is required.

A few weeks back, my little sister was in town, and that too on her birthday! It had been one of those crazy busy weeks so I hadn’t really bought her a present (yes awful older sister!). So, in order to make up for the no birthday present situation, I set up a little party table in my lounge as a surprise for her before she  woke up (and by that I mean, before my kids took turns sitting on her head and forced her out of bed).

 

I made four different flavours of cupcakes, all from the same batter, using my most basic recipe, and they turned out great! Once the batter was made, I quickly separated in four bowls, mixed the assorted favourings and popped them in the oven. I did the same with the frosting. Made a big batch of buttercream, separated in four bowls, flavoured each individually and smothered them on the cupcakes.

 

I only managed to nicely photograph just the blueberry ones so I thought I’d share the recipe here.

 

This is a two egg basic Victoria sponge recipe that I often use for cupcakes. I added fresh blueberries to both the cake batter and buttercream. However, Id strongly recommend blueberry jam for the icing if you want to pipe it and to preserve its keeping qualities. Fresh blueberry buttercream no doubt tastes absolutely gorgeous, but it is too runny for piping and can go bad easily if not eaten fresh. Since I didn’t have any blueberry jam at home, and I knew we would scoff up the cakes almost instantly, I used fresh fruit instead.

 blueberry cupcake recipe

INGREDIENTS

100 gms butter

100 gms caster sugar

100 gms Self raising flour

2 Large eggs

¼ Cup fresh blueberries, slightly mashed

 

ICING

100 gms butter

200 gms icing sugar

2 tbsps blueberry jam

 

 

METHOD

Cream butter and sugar together till pale in colour.

Gradually beat in the eggs.

Fold in the sifted flour a little at a time.

Gently fold in very slightly mashed blueberries (if the blueberries are mashed too much, they will make the mixture very runny).

Pour in cupcake cases, placed in a muffin tray in a preheated oven.

 

Check after 15 minutes. These cakes are usually done in 15-25 minutes depending on the oven.

Once done, take out of the tin immediately, cool completely on cooling racks.

 

ICING

Beat butter and icing sugar together till pale and fluffy and gorgeously airy!

Spoon in the jam and fold in gently.

Spoon on the cooled cakes and enjoy!

PS. I added a bit of strawberry jam in the icing because I felt the blueberries made the icing grey and the colour needed perking up.

blueberry cupcake recipe