Bring and share Sunday lunch
A simple Lemon cupcake recipe: Not too long ago I was walking back from Ealing when I heard someone calling my name. When I looked around it was James, an old friend from University who I’d not seen in years, what a fluke! After chatting for a couple of minutes, it turned out that we have been living just down the road from each other for the last few years and managed not to bump into each other. After catching up a couple of times over a drink James invited me and Hana over for a ‘bring and share’ lunch at his place with a group of friends.
Basically everyone makes and brings some food, either savoury or sweet and then everyone tucks in and shares it. I think it’s a really nice idea and a good way to have a big meal with lots of friends without the hassle (or expanse) of preparing a big meal for a big group of people.
After getting the invite, we put our heads together and had a think. Hana was keen to do some baking in the form of some lovely Lemon Cupcakes as neither of us has baked anything in ages. I wanted to make something savoury, just in case there was a lot of dessert. After having a little thought about what I could make and what might go well down well at a party. I thought a good bit of party food is tabbouleh, its quick and easy to make, takes just a few minutes to make and is healthy and tasty.
The Lemon Cupcakes were awesome, Hana might not have baked for a while but she did a really great job with these and they went down really well, in that they we’re all eaten! We packaged them all up in lovely cupcake boxes to make them look professional.
Hana’s Lemon Cupcakes
Makes 12 big cupcakes:
200g soft unsalted butter
200g caster sugar
4 medium eggs
200g self raising flour
zest of 2 lemons
Frosting and toppings
140g soft unsalted butter
280g icing sugar
zest of 1 Lemon
Preheat your oven to 180c, 160 fan, gas 4-5 and zest the lemons. Add the softened butter and sugar to a mixing bowl and beat together till pale and fluffy.
Whisk the eggs in a separate bowl, then add them into the creamed butter and sugar a little at a time. Keep whisking as you are adding the eggs and try to get lots of air into the batter. Sift the flour into the batter and whisk again (I prefer a hand whisk but an electric one is fine too). Finally add in the zest of 2 lemons and just a touch of juice if you want a stronger flavour.
Line a baking try with 12 muffin cases, we want big cupcakes after all. Divide the mixture evenly between them, filling the cases up to about 2/3rds.
Bake for 20ish minutes but check they are done by inserting a skewer, if it comes out clean then they are ready. Cool in the tins for around 10 minutes before transferring to a wire rack.
To make the buttercream icing or ‘frosting’ beat the softened butter with half the sugar till smooth. Add the rest of the icing sugar and half the milk and beat till smooth and creamy but still a bit firm. Add your lemon zest and stir through.
Pipe the icing onto each cupcake using your favourite piping nozzle, then top each with a raspberry. Delish!