Thought I should post a picture of two of the lemon cupcakes I made for Scott’s birthday yesterday. Here they are!
I topped each with a lemon-flavoured butter cream icing complete with fresh lemon zest, then added a fresh raspberry on top for a splash of colour.
Here’s the recipe for butter cream icing:
1 lb icing sugar
1/2 lb unsalted butter
1 tsp Vanilla extract
about 1/6 cup of milk
This can be doubled, frozen for up to one month if you wish!
Using a mixer and a flat paddle, mix together until well blended. I squeezed in about 1 tbsp freshly squeezed lemon juice and zested about 1/2 of the lemon. If you are using lemon juice cut the vanilla in half. Makes for a nice lemony-flavoured butter cream.
Yum. ‘Nuff said!