So it is Mat's second week at his new job, and he loves it - yay! So since his new work is treating him well I thought they deserved another batch of cupcakes. This time it was a recipe that I have been meaning to try for some time because I found the method quite interesting. The end result was really good, the cake has a nice soft crumb, isn't too sweet and has a nice subtle lemon flavour. And how can you ever go wrong with cream cheese frosting?
Lemon Cupcakes with Lemon Cream Cheese Frosting (from Better Homes and Gardens - Christmas 2007)
Makes 17 cupcakes
1 1/2 cups caster sugar
1/2 tsp salt
Finely grated rind of 2 lemons
1 1/3 cups plain flour
2 tsp baking powder
1 cup almond meal
100g unsalted butter, melted
Juice of 1 lemon
For the frosting:
80g unsalted butter, softened
3/4 cup icing sugar, sifted (I used 4 cups so that it was nice and stiff)
Finely grated rind and juice of 1 lemon
125g cream cheese, softened (I used 250g)
- Preheat the oven to 170C. Line 2 12-hole muffin trays with cupcake cases.
- Put the eggs, sugar, salt and lemon rind in a medium mixing bowl, and using the whisk attachment on our electric mixer for 3 minutes or until light in colour. Sift in the flour and baking powder with the almond meal and cream. Whisk until well combined. Add melted butter and lemon juice and whisk again.
- Spoon mixture into cupcake cases and bake for approximately 15-20 minutes or until a toothpick inserted comes out clean.
- To make the frosting: beat the butter and cream cheese until smooth, slowly add the icing sugar beating continually, finally add the lemon juice and rind and beat until smooth.