You may realise we are very much in February, and I have still continued the Hygge Series, despite starting it out as a one-month series. There are many factors – but one of the main ones is the ridiculous cold wave we are living with. Moreover, this whole concept has intrigued me even more - I read bits and pieces about it every morning and I truly believe that more needs to be explored.
This recipe is something so delicate, sweet, pretty and utterly delightful to enjoy the afternoon cuppa with! The lemon cupcake pairs perfectly with the Kitchen Therapy Plum + Roses Brew, which is a lovely blend based on black tea with cacao nibs, roses, plums, peaches and cherries. Available for sale: here
The base of this recipe is a vanilla muffin, but with the added brightness of lemons, and a pretty pink frosting which is considered optional, but my eyes argue otherwise. This recipe needs no further discussion – it’s that simple and straightforward! Enjoy :)
- Recipe Ingredients
1/2 cup butter, soft
1/2 cup castor sugar
2 eggs
1 tsp vanilla essence
1 tsp lemon extract
1 tsp lemon zest
1 tbsp lemon juice
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp milk
1/2 cup butter, soft
1 cup icing sugar
few drops of vanilla extract
lemon zest
pink food colouring
- Recipe Instructions
Preheat the oven to 180C and line a mini muffin tin with 16 cups
Cream the butter and sugar first until light and fluffy
Then add the eggs, lemon juice, lemon and vanilla extract, lemon zest and whisk
Add the dry ingredients and milk and combine to ensure no dry lumps
Add one mini scoop into each cup and bake for 15 minutes
Remove from oven and allow to cool completely before frosting
Whisk all the ingredients together until you get the desired consistency
Spread the frosting on top of each cooled cupcake and garnish with sprinkles.
