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sunny lemon cupcakes

Sunny Lemon Cupcakes

Prep

35 Mins

Bake

20-25 mins

Serves

12

Difficulty

Easy
sunny lemon cupcakes

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.

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Serving

1

For the Cupcakes

Butter

Unsalted butter

cubed, softened

185g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Pure Cane Soft Light Brown Sugar

185g
Flour

Self raising flour

185g
Eggs

Large eggs

3
Lemon

Lemon

zested

1
Lemon-juice

Lemon juice

2tbsp
Milk

Milk

1tbsp

For the Buttercream & Decoration

Butter

Unsalted butter

softened

225g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Cane Sugar

450g
Lemon-juice

Lemon juice

1tbsp

Citrus peel shavings

to decorate

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