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Best Ever Lemon Cupcake Recipe

08.30.2018 by Liz Randell // Leave a Comment

Both lemon juice and lemon zest give extra zing to these little lemony cupcakes. We prefer to use natural flavourings wherever possible but you can substitute the lemon juice and zest for 2 tsp of lemon extract if you prefer.

Best Ever Lemon Cupcakes

Best Ever Lemon Cupcake Recipe

This recipe makes 12 cupcakes.

Before starting to bake, remove the eggs and butter from the fridge and allow them to warm to room temperature.

Ingredients
150g self-raising flour
150g caster sugar
150g unsalted butter
2 medium eggs
The zest and juice of 1 lemon

Equipment
12-cup cake tin
Paper cupcake cases
Large mixing bowl (preferably with a non-slip base, or place a mixing bowl on top of a damp teatowel to keep the bowl in place)
Electric beaters or wooden spoon
Sieve
2 tablespoons or an ice-cream scoop
Cake tester or metal skewer
Cooling rack

Method

  • Pre-heat the oven to 180c and weigh out all ingredients
  • Line the cake tin with paper cake cases
  • In the mixing bowl, use your wooden spoon or electric beater to cream together the butter and caster sugar until light and fluffy
  • Beat in the eggs one at a time
  • Gently stir in the lemon juice and zest
  • Sift in the self-raising flour and gently stir until just combined
  • Add spoonfuls (or scoopfuls) of cake batter into the prepared cupcake cases, to around 2/3rds full

Top Tip:
When the lemon cupcakes are cool, make a few holes in them with a skewer and top with a little lemon and sugar syrup to create mini lemon drizzle cakes.

  • Place the cake tin in the centre of the pre-heated oven and bake for 10 minutes
  • Turn the tray around and bake for a further 3 – 5 minutes – remember to shut the oven door gently to stop your cakes from sinking!
  • Remove your cakes from the oven and use a cake tester or skewer to ensure the cakes are baked in the middle
  • A clean skewer means the cake is baked fully in the middle. If cake batter is still stuck to the skewer or the mixture looks wet, return the cakes to the oven for a further 2-3 minutes until cooked through
  • Leave the cakes in the tin for a few minutes to cool down before removing and placing them on a wire cooling rack to cool completely
  • Eat and enjoy!

Love this recipe? Let us know in the comments! If you missed parts 1 and 2 of our cupcake recipe series remember to check out our best ever vanilla cupcake recipe and our best ever chocolate cupcake recipe too.

Categories // Cook Books, Recipes Tags // best ever cupcake recipe, cupcake, easy, lemon, recipe, simple

Best Ever Chocolate Cupcake Recipe

08.11.2018 by Liz Randell // Leave a Comment

These little chocolate cakes are hard to resist. Soft, light and full of flavour, they’re sure to satisfy any chocolate lover’s cravings!

Best Ever Chocolate Cupcake Recipe

Best Ever Chocolate Cupcake Recipe

This recipe makes 12 cupcakes.

Before starting to bake, remove the eggs and butter from the fridge and allow them to warm to room temperature.

Ingredients
100g self-raising flour
50g cocoa powder
150g caster sugar
150g unsalted butter
2 large eggs
1tsp good quality vanilla extract

Equipment
12-cup cake tin
Paper cupcake cases
Large mixing bowl (preferably with a non-slip base, or place a mixing bowl on top of a damp teatowel to keep the bowl in place)
Electric beaters or wooden spoon
Sieve
2 tablespoons or an ice-cream scoop
Cake tester or metal skewer
Cooling rack

Method

  • Pre-heat the oven to 180c and weigh out all ingredients
  • Line the cake tin with paper cake cases
  • In the mixing bowl, use your wooden spoon or electric beater to cream together the butter and caster sugar until light and fluffy
  • Beat in the eggs one at a time
  • Gently stir in the vanilla extract
  • Sift in the self-raising flour and cocoa powder and gently stir until just combined
  • Add spoonfuls (or scoopfuls) of cake batter into the prepared cupcake cases, to around 2/3rds full

Top Tip:
To check when the cakes are cooked without a cake tester, press the top of one cake gently with your index finger. If it’s cooked the top will spring back, if not, your finger will leave an imprint.

  • Place the cake tin in the centre of the pre-heated oven and bake for 10 minutes
  • Turn the tray around and bake for a further 3 – 5 minutes – remember to shut the oven door gently to stop your cakes from sinking!
  • Remove your cakes from the oven and use a cake tester or skewer to ensure the cakes are baked in the middle
  • A clean skewer means the cake is baked fully in the middle. If cake batter is still stuck to the skewer or the mixture looks wet, return the cakes to the oven for a further 2-3 minutes until cooked through
  • Leave the cakes in the tin for a few minutes to cool down before removing and placing them on a wire cooling rack to cool completely
  • Eat and enjoy!

Love this recipe? Let us know in the comments!

Categories // Cook Books, Recipes Tags // best ever cupcake recipe, chocolate, cupcake, easy, recipe, simple

Best Ever Vanilla Cupcake Recipe

07.09.2018 by Liz Randell // Leave a Comment

Sometimes a classic vanilla cupcake can really hit the spot when you’ve got a craving for a sweet treat. This is our tried and tested (and therefore best ever) vanilla cupcake recipe which results in light and fluffy cupcakes, which are super easy to make and scrumptious to eat.

Best Ever Vanilla Cupcake Recipe

Best Ever Vanilla Cupcake Recipe

This recipe makes 12 cupcakes.

Before starting to bake, remove the eggs and butter from the fridge and allow them to warm to room temperature.

Ingredients
150g self-raising flour
150g caster sugar
150g unsalted butter
2 large eggs
1tsp good quality vanilla extract

Equipment
12-cup cake tin
Paper cupcake cases
Large mixing bowl (preferably with a non-slip base, or place a mixing bowl on top of a damp teatowel to keep the bowl in place)
Electric beaters or wooden spoon
Sieve
2 tablespoons or an ice-cream scoop
Cake tester or metal skewer
Cooling rack

Method

  • Pre-heat the oven to 180c and weigh out all ingredients
  • Line the cake tin with paper cake cases
  • In the mixing bowl, use your wooden spoon or electric beater to cream together the butter and caster sugar until light and fluffy
  • Beat in the eggs one at a time
  • Gently stir in the vanilla extract
  • Sift in the self-raising flour and gently stir until just combined
  • Add spoonfuls (or scoopfuls) of cake batter into the prepared cupcake cases, to around 2/3rds full

Top Tip:
Gently tap the cake tin on a work surface before placing in the over to disperse any air bubbles trapped within the cake batter.

  • Place the cake tin in the centre of the pre-heated oven and bake for 10 minutes
  • Turn the tray around and bake for a further 5 minutes – remember to shut the oven door gently to stop your cakes from sinking!
  • Remove your cakes from the oven and use a cake tester or skewer to ensure the cakes are baked in the middle
  • A clean skewer means the cake is baked fully in the middle. If cake batter is still stuck to the skewer or the mixture looks wet, return the cakes to the oven for a further 2-3 minutes until cooked through
  • Leave the cakes in the tin for a few minutes to cool down before removing and placing them on a wire cooling rack to cool completely
  • Eat and enjoy!

Love this recipe? Let us know in the comments!

Categories // Cook Books, Recipes Tags // best ever cupcake recipe, cake, cupcake, easy, recipe, simple, vanilla

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