Preparation time: 25 minutes Baking time: 25 minutes
Ingredients for the cupcakes
200g unsalted butter, softened
200g golden caster sugar
1tsp Nielsen-Massey Lemon Extra
Zest from 1 lemon
4 medium eggs, lightly beaten
200g self-raising flour
Lemon syrup (see recipe below)
Lemon syrup recipe
Place 50g golden caster sugar in a pan with 4tbsp freshly squeezed lemon juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp Nielsen-Massey Lemon Extract.
Ingredients for the lemon buttercream frosting
200g cream cheese
100g unsalted butter, softened
600g golden icing sugar
1tsp Nielsen-Massey Lemon Extract
Zest of 1 lemon
1. Preheat the oven to 180C, fan 160C, gas mark 4. Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the lemon extract and lemon zest. Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.
2. Once combined, add the remaining flour. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack then add some sugar syrup to the top of each one.
3. Once completely cooled, remove from the tins. To ice, put the cream cheese, butter, lemon extract, lemon zest and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly.