Lemon & Jam cupcakes
Delicious lemon & Jam cupcakes!
Cupcakes
Lemon & Jam Cupcakes
makes 12
Ingredients
190g caster sugar
80g butter, softened
2 eggs, large
190g self-raising flour, well sifted
2/3 cup milk
Juice of half a small lemon
For the icing
60g butter, softened
1 cup icing sugar, sifted
1-2 tbsp milk
1 tsp lemon juice
To serve;
3 tbsp blueberry jam
Lemon zest
Method
Preheat the oven to 160C. Line a 12 hole cupcake tin with paper cases.
In a bowl beat together the sugar and butter, then add the eggs, one a time, beating well after each addition.
Fold in the flour and stir through the milk and lemon juice.
Divide the mixture between the cup cake cases and bake for 15-17 minutes or until risen and golden. Remove and allow to cool completely.
For the icing, whisk together the butter and icing sugar, add a little milk and the lemon juice until desired consistency is reached.
To serve; spread the icing onto the cupcakes, dollop with a little jam and garnish with lemon zest.