Wednesday, 27 July 2011

Julie Goodwins 'Lemon Diva' Cupcakes


Having just purchased Julie Goodwins cookbook I was so excited by the number of recipes in it that are for 'Home cooks'. Nothing fancy or restauranty in it.


So the hard decision was to figure out what to make first. Considering I am on a really good baking run at the moment I thought I would try her famous Master chef 'Lemon Diva' cupcakes.
Can I just take a moment to gush about how awesome Julie Goodwin is! My ultimate favourite home style cook. Well second favourite....of course my mum is first.

While you may be taken aback with the amount of lemon that goes into them it is well worth it. They are beautiful, soft and have a surprisingly delicate lemon flavour.

I made mine in a mini muffin pan so they came out perfect little bite size treats. The hardest part was trying not to eat them all. That problem was solved by taking most of them over to my brothers house.

Ingredients:
100g unsalted butter, softened
¾ cup caster sugar
½ tsp vanilla extract
finely grated zest of 3 lemons
2 eggs
1 ½ cups self-raising flour
½ cup milk

Icing:
125 g unsalted butter, softened
2 cups icing sugar mixture
1 ½ tbs lemon juice
yellow food coloring (optional)


Method:
1. Preheat the oven to 180ÂșC. Line your preferred tray (muffin,cupcake or mini muffin) with paper cases. Using electric beaters, beat the butter, sugar and vanilla extract until light and creamy. Mix through the lemon zest.
2. Add the eggs one at a time, beating well after each egg. Gently fold through the flour and milk in two alternate batches. Divide the mixture evenly among the paper cases.
3. Bake for about 20 minutes, or until golden brown and springy when touched. Remove from the oven and transfer to a wire rack to cool completely before decorating. *If you using a mini muffin tin, they probably only need between 10 and 15 minutes.
4. To make the icing, use electric beaters to beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly. Add half the lemon juice and beat until well combined. Add the remaining lemon juice a little at a time, and tint with food colouring if you like.Pipe the frosting onto cooled cupcakes.



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