Today I’ve baked little lemon cupcakes.
The base is just a simple vanilla sponge. The icing is butter cream with lemon juice.
They’re very light and the icing is really smooth and creamy. Yum.
I’ve become better at piping the icing recently and I think it’s to do with the consistency of the butter cream. This is 6oz (170g) of icing sugar, 3oz (85g) of soft butter and then the juice of one lemon.
Mum and Dad bought me a piping bag for Christmas and so I used that to decorate them nicely 🙂