Recipe for Wednesday, August 30th, 2011:
Lemon Sherbet Cupcakes
Recipe via Pixi Wishes
Prep time: unknown
Bake time: 10 minutes
Serves: 12 cupcakes
Ingredients [Lemon Cupcakes]:
- 125g butter
- 125g caster sugar
- Finely grated zest 1/2 large lemon 2 eggs, beaten
- 150g plain flour
- 1/4 tsp baking powder
Ingredients [Lemon Icing]:
- 75g (3oz) butter, softened
- 175g (6oz) icing sugar, sifted
- Finely grated zest of 1/2 large lemon
- 1–2 tsp freshly squeezed lemon juice
Ingredients [Lemon Sherbet]:
- 1/4 cup icing sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon citric acid
- 1/4 teaspoon tartaric
- 1/2 tablespoon of lemon powdered drink mix like tang.
(A conversion table can be found here.)
Preheat the oven to 180 degrees C. Line a 12-hole cake tin with 12 paper cases or grease with butter or canolia spray
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and grated lemon zest and beat until the mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture.
Pour mixture into tins and bake in the oven for 7–10 minutes, until risen and golden. Remove the cakes from the tin and place on a wire rack to cool.
Make icing: Cream the butter, gradually add the icing sugar add the butter, lemon zest and enough lemon juice to soften the icing.
Make sherbet: Simply sift all ingredients together.
When the cupcakes are cool, spread icing over the top and dust with Lemon sherbet.