Lemon Cup Cakes

Prep time: 15 mins

Baking time: 20 mins

Servings: 12

Lemon Cup Cakes:

115g (4 oz)	Stork Baking Liquid
115g (4 oz)	castor sugar
140g (5 oz)	140g (5 oz) self-raising flour, sieved together with
1	teaspoon baking powder
2	eggs, medium
Zest of	½ lemon
1	tablespoon lemon juice

Icing:

85g (3 oz)	Stork tub
225g (8 oz)	icing sugar, sieved
1	tablespoon lemon juice
	Lemon zest to decorate

Method:

1. Place all cake ingredients in a mixing bowl. Beat with a wooden spoon for 2 - 3 minutes until well mixed. Place mixture in 12 paper cases placed in a muffin tray.
2. Bake in a preheated moderately hot oven at 180ºC, 160ºC fan, gas mark 4 on second shelf from top for 15 – 20 minutes until soft and springy to the touch. Cool on a wire tray.
3. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate with the lemon zest.

Variations:

Hazelnut and Chocolate Cupcakes
Replace lemon juice and zest with 55g (2 oz) toasted chopped hazelnuts and replace 25g self– raising flour with 25g cocoa powder. For the icing replace the lemon with 85g (3 oz) chocolate and hazelnut spread. Decorate with whole hazelnuts.

Each serving contains:
Calories (KCal)	274	14%
Sugars g	9.8	11%
Fat g	13.2	19%
Saturates g	2.2	11%
Salt g (based on sodium)	0.4	7%

of an adult's Guideline Daily Amount 

 

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