Sarahs Lemon Cupcakes Food

SARAH'S LEMON CUPCAKES

Steps:

• Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.
• Cream the butter and sugar
• Beat in the eggs and the lemon extract
• Add the flour, beat the mixture until lump free (I use an electric beater).
• Place spoonfuls of the mixture into the baking cases and bake for about 20/25 minutes (check with a skewer). Remove from the oven and leave to cool on a cooling rack.
• Add lemon juice to the icing sugar, one tablespoon at a time until the icing is smooth but not too runny. Add food colouring.
• Spread icing on each cupcake (cakes should be cool), I put a dollop of icing in the centre of each cake, let it settle outwards naturally and push out lightly to edges of the cupcake with a knife. As the cupcake tops are quite moist, you’ll get crumbs in the icing if you spread roughly.
• Sprinkle lemon rind on to icing

LEMONY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line one 12-cup standard muffin tin with cupcake liners.
• Sift together the flour, baking powder and 3/4 teaspoon of the salt.
• Beat together the butter and 1 cup of the sugar with an electric mixer until pale and fluffy, about 5 minutes. Beat in the egg, yolk, zest and 1 1/2 teaspoons of the vanilla. Reduce the speed to low and add the flour mixture in three additions alternating with the milk, beginning and ending with the flour mixture. Divide the batter among the muffin cups and bake until a tester inserted in the middle of the cakes come out clean, 20 to 25 minutes. Cool the cakes for 10 minutes in the tin, and then remove and cool completely on a rack.
• Put the lemon curd in a piping bag fitted with a 1/8-inch-round pastry tip. Insert the tip into the center of each cupcake and pipe in equal amounts of curd.
• Combine the egg whites, corn syrup, the remaining 1/2 cup sugar, the remaining 1 teaspoon vanilla and the remaining pinch of salt in a metal bowl set over a saucepan of simmering water. Beat with an electric mixer until thick and fluffy, about 7 minutes. Remove from the heat and beat until the frosting is slightly cooled, about 2 minutes longer.
• Mound the frosting on top of the cupcakes. If desired, use a kitchen torch to brown the frosting and garnish with a lemon candy.

SARAH'S LEMON CAKE

Steps:

• Preheat your oven to 160c.
• Line an 18cm round cake tin with baking paper.
• Zest and juice the first lemon.
• pulverise zest with sugar in a food processor.
• Sift flour with salt and baking powder and add with butter and eggs to food processor.
• Process'til smooth.
• Pour mixture into prepared tin, then smooth top and bake for 1 1/2 hours.
• To make the syrup, mix the sugar and lemon juice.
• Turn the hot cake out onto a serving dish and spoon the syrup over.
• Leave to cool and serve with thick cream.