MINI LEMON CUPCAKES with FRESH LEMON GLAZE

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.

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.