Lemon cupcakes

Continuing with my OBSESSION with cupcakes that started with a visit to Cupcake Royale in Seattle, I've been dying to find and try out some recipes. Today I had my first attempt and made lemon cupcakes. I found this super-simple recipe on t'internet. It's so easy even I can manage it! The icing is not a creamy soft frosting, it's very, very nice though.

To make 12 cupcakes

For the cupcakes

125g self-raising flour

125g butter, very soft

125g caster sugar

2 eggs, at room temperature

1/2 teaspoon lemon extract

1-2 tablespoons milk to bind

For the icing

250g icing sugar

Juice of half a lemon, freshly squeezed is best

2 drops of yellow food colouring, optional

Preheat oven to 200 degrees C.

Line a muffin tin with 12 cake cases.

Blitz all the cupcake ingredients together (except the milk) in a food processor till fully combined. Take the lid off and scrape down the sides a couple of times to make sure everything gets mixed together.

Add 1 tablespoon of the miilk and process again. Add another tablespoon of milk if needed, enough to make a batter with a smooth, flowing texture.

Divide the mixture between 12 cakes cases and bake for around 20 minutes, until golden brown and springy in the middle.

Put the cakes on a wire rack to cool.

The icing

Whisk together the icing sugar, yellow colouring and lemon juice to make a stiff mixture that won't run off your cakes. Dollop it on top of the cooled cakes.

Mmmmmm.....  Try not to eat them all at once.