I made these simple lemon cupcakes with lemon icing from scratch and they are delicious. They have the perfect amount of lemon in them, and the icing on top is glossy and smooth. The key to making this type of icing is adding a little more water (or in this case lemon juice), and less butter (or none) than you would for frosting. This makes the icing more thin, or runny, creating that shiny, even texture.
- 1 stick butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 3/4 cup self-rising flour
- 1/2 rind of lemon
- 1 & 3/4 cups confectioners’ sugar
- about 2 tbsp lemon juice
- a few drops of food coloring (yellow)
- Preheat the oven to 375F Line two 12-hole muffin pans with 16 paper cases. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs. Sift in the flour and fold into the mixture. Spoon batter into the paper liners.
- Bake in the preheated oven for 15-20 minutes. Transfer to a wire rack to cool completely.
- To make the topping, sift the icing sugar into a bowl and stir in just enough warm water to mix a smooth paste that is thick enough to coat the back of a wooden spoon. Stir in a few drops of food coloring, if using, then spread the topping over the cupcakes