Simple Cupcakes

For months my friend V and I have been planning to get together and do some baking. A couple of week ago I suggested that we make cupcakes and she got really excited. She was so enthusiastic about the idea she bought the book 75 Best-Ever Cupcakes by Carol Pastor. As much as we would have liked to make cupcakes decorated with sugar paste and marzipan we wanted to do something simple. So we made Simple Cupcakes, which were pretty simple to decorate. They should have been called Simple Lemon Cupcakes because the icing has a lemony taste to it. V preferred these cupcakes between the two sets that we made (see the Chunky Chocolate and Banana Cupcake entry) because they were fluffy and light. These cupcakes yield 12 but we did 24 mini ones instead.

~Ann

Simple Cupcakes

1 cup self-raising flour
1/2tsp baking powder
1/2 cup butter, softened
1/2 cup caster (superfine) sugar (we used regular granulated sugar)
2 eggs
1 tsp lemon juice
For the lemon icing
1 1/2 cups icing (confectioners') sugar
2 tbsp lemon juice
1 tsp hot water

Directions

1. Preheat the oven to 180C/350F. Line a 12-cup bin tin (muffin tin) with paper cases.
2. Sift the flour with the baking powder and set aside.
3. In a large mixing bowl, beat the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs a little at a time, beating the mixture well after each addition. Gently fold in the sifted flour using a metal spoon. Add the lemon juice and stir to blend.
5. Fill the prepared cups half full. Bake for 13-15 minutes until the cakes look golden and the tops spring back when touched. Transfer to a wire rack to cool completely.
6. To make the icing, sift the icing sugar and gradually mix in the lemon juice and water until the mixture is smooth. Spoon a little icing on to each cake and smooth it with a metal spatula.