Frosted Lemon Cupcakes
Ingredients
| 1/2 cup plus 1 tbs soft margarine | ||
| Grated peel of 1 lemon | ||
| 1/2 cup sugar | ||
| 2 eggs beaten | ||
| 1/4 cup milk | ||
| 1 and 3/4 cups self rising flour | ||
| 1/2 cup corn starch | ||
| 1/2 tsp baking powder | ||
| 3 tbs water | ||
| Juice of 1 lemon | ||
| 1/4 cup sugar | ||
| 1 tbs lemon liquor (optional) | ||
| 2 cups powdered sugar, sifted | ||
| 3 tbs lemon juice | ||
| Strip of lemon peel |
This is a perfect cupcakes recipe for brunch celebration or birthday party.
- Pre-heat oven to 375 degrees
- Cream margarine, lemon peel and sugar in a large bowl until pale and fluffy.
- Stir in the eggs and milk.
- Sift together, flour, cornstarch and baking powder.
- Fold into egg mixture.
- Place paper cupcake cups inside a muffin pan.
- Turn the batter into prepared cupcake pan.
- Bake 40 to 50 minutes . Remove cup cakes from pan and cool on rack.
- Bring water to a boil with lemon juice and sugar in a sauce pan.
- Add liquor if using.
- Pour hot syrup slowly over cooled cake, letting it soak well.
- Blend powdered sugar and lemon juice in a small bowl until smooth.
- Spread quickly over top of cake so it runs down sides.
- Cut lemon peel into fine strips and sprinkle over cake while frosting is soft.
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