*This recipe is suitable for vegetarians and contains no nuts.*
This was another new recipe for me, something I couldn’t resist making as I love lemon flavoured foods. Admittedly, I did make some changes to the recipe as I usually avoid using fresh lemons in my baking if most of the lemon ends going to waste (with most recipes I have, it generally does). Lemon Extract is the easiest and best substitute for the normal lemon grind the actual recipe asks for and the added bonus of using it will allow you to determine the strength of the lemon flavour.
Please note that I have not included the instructions to make the icing that is seen in the photos, but the use of lemon extract and yellow food colouring is all you need in addition to the normal ingredients for your choice of icing.
Ingredients: 2 teaspoons of Lemon Extract, 175g of Self-Raising Flour, 1 teaspoon of Baking Powder, 100g of Butter, 100g of Caster Sugar and 2 Eggs.
(Suitable Substitutes are available for Vegans and those with a Gluten Intolerance)
How to Make:
This recipe has been taken, and adjusted, from Cupcakes & Muffins recipe book.
Step 1: Preheat oven to 200C and line tray with paper cases.
Step 2: Sift the flour and baking powder into a bowl.
Step 3: Add the lemon extract, butter, caster sugar and eggs to the bowl.
Step 4: Mix together until well mixed.
Step 5: Divide the mixture between the cases evenly and put in the oven to bake 12-15 minutes.
Step 6: Remove for oven and allow to cool before either decorating or serving.
Step 7: ENJOY!
Baking & Tantrums 