This recipe first appeared in Food magazine issue 88.
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Ingredients
Method
1.Preheat oven to 175°C and line a 12-hole muffin pan with cupcake liners.
2.In a bowl combine the flour, baking powder, sugar, eggs, butter, milk and lemon. Beat slowly until blended, then on medium speed for 2-3 minutes, or more if needed, until pale and smooth. Spoon mixture into the cupcake papers, filling to just over halfway. Bake for 12-15 minutes, until golden and the cake tops spring back when lightly touched.
3.Cool completely before decorating. Top each cupcake with frosting or rolled out royal icing. Garnish with flowers or decorations of your choice.
PER SERVE: Energy: 347kcal, 1450kj Protein: 3g Fat: 11g Saturated fat: 7g Cholesterol: 59mg Carbohydrate: 60g Fibre: 1g Sodium: 217mg
Note