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Cupcakes: Lemon Cupcakes

Source of Recipe


Nigella Lawson






List of Ingredients



• 1 cup plus 2 Tbsp very soft unsalted butter
  
• 4 eggs
  
• 2 to 3 Tbsp milk
  
• 2 cups self-rising flour
  
• 3/4 cup plus 1 Tbsp granulated sugar
  
• 1 tsp lemon oil
  
• .
  
• -- Icing --
  
• 18 ounces instant royal icing powder
  
• Juice of 1 large lemon
  
• .
  
• 24 lemon jelly candy slices
  






Instructions



1. Preheat the oven to 400 degrees (F) and line two 12-cup cupcake or muffin pans with paper liners. Take butter, eggs and milk out of the refrigerator in time to make sure they are at room temperature.
   
   
2. Put all of the ingredients for the cupcakes (except the milk) in the food processor fitted with a metal blade, and mix until thoroughly combined. Process again, adding enough milk to make a batter with a smooth, flowing texture, then remove blade and spoon and scrape the batter in equal measure into pans. (The cups might not look full enough, but the batter will rise when baking.) Bake for about 20 minutes. The cakes should spring at the touch. Leave in pans for 5 minutes before placing them in their liners on wire racks to cool.
   
   
3. You can prepare the icing while the cupcakes cool by mixing the instant royal powder with the lemon juice with a free-standing mixer or electric whisk until the icing is thick and smooth. You can add a few drops of food coloring, if you like. Then top with a lemon candy slice. (Lawson says she requires this.)
   
   Makes 24 cupcakes.