To celebrate the random delight which is National Cupcake Week (13-19th September), here at Souperior HQ we’ve recorded a little instructional video which should give anyone the confidence they need to make some stunning little cupcakes, perfect for a party, or just to treat yourself with.
Part 1 & Part 2 – Making the cupcakes
- 125g unsalted butter, soft
- 125g caster sugar
- 2 medium eggs, room temperature, lightly beaten
- 150g plain flour
- 2 tsp baking powder
- zest of two unwaxed lemons
- 2 tsp of Sicilian lemon extract (or lemon juice)
Whisk the butter and sugar together until pale and fluffy.
Gradually add the eggs, 1 generous tablespoon at a time, whisking well between each addition.
Sift the flour & baking powder together and whisk gently into the mixture.
Add lemon zest and lemon extract (or juice). Add 1 tsp of extract first, then taste and add more if desired.
Distribute mixture across 12 cupcake cases, then pop into the oven at 180C/160C (fan)/Gas 4 for about 15 minutes, on the middle shelf.
Part 3 – Delicious icing and decorating your cupcakes
- 100g unsalted butter, softened
- 250g icing sugar
- juice of one lemon
Mix the butter and sugar together briefly, and when it starts to clump add the juice of half a lemon and mix again until smooth.
Taste and add the remaining lemon juice if desired.
Pipe or spread this mixture onto the cupcakes once they are completely cool. Edible glitter sprinkles optional! And once you’ve made your cupcakes, why not send us a photo of your success?