Ingredients:
For the cupcakes:
- 120g unsalted butter
- 200g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g plain flour
- 1 tsp baking powder
- 110ml milk
- 1 1/2 tsp lemon extract
- The zest of 1 lemon
For the frosting:
- 105g unsalted butter
- 375g icing sugar
- 50g strawberry jam
- 1 tsp milk (if needed)
Preheat the oven to 180C/350F/Gas mark 4.
Soften the butter, and cream it together with the caster sugar, you can use an electric whisk. Add in the eggs and vanilla extract, and whisk until well combined. Then, add in the flour and baking powder and fold in. Add in the lemon extract and zest and fold that in as well. Finally, add the milk and whisk until there are no lumps and the batter is smooth.
Line a cupcake tin with cupcake cases, and spoon in the batter into each cupcake case, each one of the cases should be just about 3/4 full.
Bake for 20-23 minutes. Make sure to let the cakes cool completely before adding the frosting.
For the frosting: In a large bowl, place in the butter and icing sugar and use an electric whisk to whisk until smooth. Add in the strawberry jam and whisk again. If the frosting is too thick, you can add the 1 tsp of milk.
You can pipe the frosting on, or just smooth it on with a spoon or knife. (How to pipe tutorial)
ENJOY!
Boom Bakes 