Lemon cupcakes recipe

• 200 g (7.1oz) butter, softened
• 200 g (7.1oz) caster (superfine) sugar
• 4 large eggs
• 175 g (6.2oz) self-raising flour
• 1 tsp baking powder
• 1 lemon, zest and juice

1. Preheat the oven to 180C/160C fan/Gas 4 and line a cupcake tray with cupcake cases.
2. Cream together the softened butter and sugar until light and fluffy.
3. Add the lemon zest and beat well.
4. Beat in the eggs one by one until fully incorporated.
5. Add a spoonful of flour at any sign of the mixture curdling, then fold in the remaining flour and the baking powder.
6. Stir in the lemon juice and mix well.
7. Fill the cupcake cases two-thirds full.
8. Bake in the oven for 18-20 minutes until they are lightly golden and springy to the touch.
9. Cool the cupcakes in the tray for five minutes before removing and allowing to cool completely on a wire rack.

butter, caster, eggs, baking powder, lemon

Taken from www.lovefood.com/guide/recipes/15718/lemon-cupcakes-recipe (may not work)