Simple Lemon Cupcakes

Cupcakes with a little Zing!

Makes 12 cupcakes


110g unsalted butter, at room temperature

225g caster sugar

350g Simple Icing Royal Icing

2 large eggs

Juice and Rind of 1 lemon

150g self-raising flour, sifted


125g plain flour, sifted

90ml milk, at room temp

2 tablespoons freshly squeezed lemon juice

1 tablespoon crème fraiche

Grated zest of 1 lemon


Preheat the oven to 160C (fan)/180C/350F/gas mark 4 and line a muffin tray with cupcake cases.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx 3 – 5 mins using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl and combine the milk, lemon juice and crème fraiche in a jug . Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour.

Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.

Bake in the oven for 25 minutes. To check they are cooked, insert a skewer into the centre of one of the cakes, it should come out clean.

Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, ice the cupcakes with Simple icing.

Simple Icing:

In a large mixing bowl beat the 350g Simple icing with the grated rind of a lemon and the juice plus water to make up 70ml for 5 minutes at high speed.