A zesty quick and easy bake that the kids can help with. How will you decorate yours?
- 120g self-raising flour
- 60g caster sugar
- 40g softened butter or margarine
- 1 egg
- 135ml sugar-free lemonade
- 125g icing sugar
Heat your oven to 180°C/160°C fan/gas mark 4.
Line a muffin tin with cupcake cases.
Combine the butter and sugar and mix until it’s light and fluffy.
Beat an egg in a separate bowl and add to the butter and sugar.
Sift in the flour and stir until combined.
Pour in 120ml of the lemonade a little bit at a time and stir.
Fill each cupcake case so it’s about three-quarters full.
Bake in the oven for 15 to 20 minutes. To check they’re cooked, stick a cocktail stick in the middle of the cupcake, if it comes out clean then the cupcakes are ready.
Take the cupcakes out of the oven and put them on a wire rack to cool.
While the cupcakes are cooling, make the icing sugar.
Mix 125g of icing sugar with 15ml of lemonade. Add the lemonade a little bit at a time, stirring until it’s the right consistency for you. If the icing becomes too runny, add more icing sugar and keep stirring.
Double-check the cupcakes have cooled. If they have, spread the icing sugar on each cupcake.
And now you can decorate. For extra lemony cupcakes, add a sprinkling of lemon zest to the icing sugar.
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