Prep
35 MinsBake
20-25 minsServes
12Difficulty
Easy About
Classic but distinctly different lemon cupcakes for you to try. Mediterranean inspired, discover how a hint of Pure Cane Light Brown Soft Sugar can bring a new world of delicate, subdued flavour to your cupcakes.
Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.
Combine the butter, Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar, flour, eggs, lemon zest, juice and milk together in a bowl. Beat together with an electric hand mixer for about 1 minute until soft and creamy.
Divide the mixture between the paper cases and bake on the middle shelf of the oven for 20-25 minutes until well risen, golden brown and they spring back when lightly pressed with a finger. Transfer the cupcakes to a wire rack to cool.
For the buttercream, beat the butter with an electric hand mixer until really soft, then sift over the Tate & Lyle Cane Icing Sugar and mix again. Add the lemon juice and beat until smooth.
Spread the buttercream over the cupcakes with a small palette knife, decorate with the citrus peel and serve. Alternatively, transfer the buttercream to the piping bag and nozzle and pipe a decorative swirl on top of the cupcakes, decorate with the citrus peel and serve.
Ingredients – 7 items
1
For the Cupcakes
Unsalted butter
cubed, softened
Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar
Self raising flour
Large eggs
Lemon
zested
Lemon juice
Milk
For the Buttercream & Decoration
Unsalted butter
softened
Tate & Lyle Fairtrade Icing Cane Sugar
Lemon juice
Citrus peel shavings
to decorate
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