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Hello everybody, another lemon recipe! It wasn’t planned like this, I promise…



They look quite summery with the wafer daisy cake toppers (buy here) just to add a bit of brightness into your day! Cake toppers are such a good way to spruce up ordinary cakes.


In other news, HOMELAND HAS STARTED!!!



I cannot tell you how excited this makes me. They have been playing the adverts all week and tonight it finally arrives.


I love Claire Danes, after seeing her in Romeo and Juliet I pretty much like anything she’s in!



rind 1 lemon
1/2 the juice of 1/2 a lemon
125g butter
125g self-raising flour
125g caster sugar
2 tbsp milk
2 large eggs
For the buttercream:
juice of 1/2 lemon
75g salted butter
150g icing sugar
Recipe (Mary Berry)… makes 14 cupcakes
Pre-heat the oven to 180 degrees celsius and line a cupcake tin with cupcake cases. Cream the butter and sugar together then add the milk and eggs little by little. Don’t worry if the mixture splits. Sift in the flour and gently fold it in until the mixture is smooth then add the lemon. Use a spoon to get an even amount of mixture into each cupcake case. Bake for 15-20 minutes or until golden brown on top then take out of the oven and place on a cooling rack.
For the buttercream put the butter into a bowl and beat for about a minute to make it softer. Sift in the icing sugar and beat to get a smooth consistency. Finally, stir in the lemon making sure it is evenly distributed. Make sure the cakes are cool so the icing doesn’t melt into them then, using a teaspoon, place the buttercream in the centre of the cake. Push it out towards the side, smoothing it around the cake. Then add your topper!
If you don’t want to use buttercream, simply mix lemon juice and icing sugar and drizzle over the cupcakes when they come out of the oven.