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Lemon Cupcakes

These pretty cupcakes have a delicate lemon flavoured sponge topped with lemon buttercream icing.

12 cupcakes

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Lemon Cupcakes

For the Cakes:

115 g Unsalted Butter Softened
115 g Caster Sugar
115 g Self-Raising Flour
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
12 Dr. Oetker Muffin Cases
about 2 Large Eggs

For the Decoration:

110 g Unsalted Butter Softened
175 g Icing Sugar
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Wafer Daisies

preparation

Preparation

1

Lemon Cupcakes

Pre-heat the oven to 180°C (350F/Gas Mark 4). Line a muffin tin with 12 Muffin Cases.

2

Cream the butter and sugar together until light and fluffy. Beat in the eggs, and then add the flour and Sicilian Lemon Extract.

3

Divide the mixture into the 12 cases (about a heaped dessertspoonful each) and bake for 15-20 minutes until golden brown and spring back when gently pressed.

4

Allow the cakes to cool in the tin for 10 minutes (to retain their shape) before transferring to a cooling rack.

5

To make the buttercream icing beat the butter and icing sugar together, and then add the Sicilian Lemon Extract and Sunshine Yellow Gel Food Colour until desired colour level is achieved.

6

When the cakes are completely cold, fit a large rosette nozzle to a piping bag, fill with icing, then pipe a rosette from the outside to the centre, finishing with a peak. Finally add a white Wafer Daisy to each cupcake.

Nutritional Information for the recipe Lemon Cupcakes

Per Serving Per 100 g / ml
Energy 1239kJ
296kcal
1851kJ
442kcal
Fat 17.43g 26.02g
Carbohydrate 32.02g 47.79g
Protein 2.52g 3.76g