Thursday, 5 May 2011

Mini Spring Cupcakes

As you may have gathered from recent postings I am rather partial to chocolate. Other people may call it an addiction. In fact, I reckon it would take a full frontal lobotomy and lifetime stint in rehab to wean me off the stuff. So there was considerable temptation to make little chocolate mini cupcakes to give to friends as little Spring gifts.

However, I resisted. With Spring in the air, temperatures rising, flowers blooming and lambs frolicking (admittedly there are very few lambs frolicking in Central London but you get my drift), I felt a more zingy, citrusey lemon flavour would be more seasonal. And so these little beauts came about.

Zingy lemon mini cupcakes
(Recipe adapted from Rachel Allen: Bake)


125g (4 ½ oz) butter, softened
125g (4 ½ oz) caster sugar
Finely grated zest 2 large lemons
2 beaten eggs
150g (5oz) plain flour, sifted
¼ tsp baking powder

For the icing:
100g icing sugar, sifted
2 tbsp lemon juice

Sugared lemon quarters to decorate

1. Preheat the oven to 180C/350F/Gas Mark 4
2. Cream the butter in a large bowl until soft
3. Add the sugar and zest and beat again until the ingredients are combined and the mixture fluffy and light
4. Gradually add in the beaten eggs, continuing to beat
5. Fold in the flour and baking powder
6. Divide the mixture between your cases/silicone moulds
7. Bake for 8-12 minutes or until the cakes spring back to touch, the cakes are golden yellow in colour and your kitchen smells delicious
8. Allow to cool on a wire rack
9. To make the icing pop the icing sugar into a bowl and very gradually add the lemon juice, stirring constantly until you have a thick icing 
10. Gently spoon the icing on top of the cakes and decorate

Baker's notes...

  • This recipe will either make approx 24 mini cupcakes or 12 'normal' sized cupcakes. If making the 'normal' sized cupcakes, simply bake at the same temperature for 7-10 minutes
  • I used mini muffin silicone moulds for this version
  • A lemon buttercream icing would work just as well as the icing above
  • The sugared lemon quarters are made by Silver Spoon and available in most large supermarkets
  • The cupcakes last for 2-3 days in an airtight container
  • Most cake recipes can be adapted into mini cupcakes, but be wary of cake recipes with large pieces of fruit which would not work so well


  1. Your zingy lemon cupcakes look adorable. Love your mini versions and great idea to put them into little bags as gifts. What a lovely way to celebrate spring!

  2. Kate, these are really beautiful. I'm relatively new to your blog and don't often post. I just wanted you to know how much I appreciate the food and recipes you feature here. You've created a wonderful spot for your readers to visit and I always enjoy the time I spend here. I hope you have a great day. Blessings...Mary

  3. Thank you both so much! Your comments really do mean an awful lot, especially as a newbie blogger, so thank you. A lot.


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