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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Find the recipe via link in our bip ☕️
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
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