Summer Love Lemon Cupcakes

Airy & light, with just the right amount of tangy to sweet, Lemon Cupcakes makes perfect little treats for summer- and are insanely delicious!

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Discovered on a TV show, I’ve made minor tweaks (sometimes I use lime instead of lemon- coz this is Mumbai & lemons aren’t always at hand!) to this perfect little cupcake recipe & am thrilled with the results! Very easy to whip up & totally impressive, these babies have taken over number one position on my favorite-cupcakes-to-obsessively-bake list!

Sharing!

 For the Cupcakes:

        25g butter, softened

       125g caster sugar

       Finely grated zest ½ large lemon (keeping the zest of the remaining ½ lemon for the lemon icing) or a couple of large sour limes.

       2 eggs, beaten

       150g plain flour

       ¼ tsp baking powder

 For the lemon butter icing:

       75g butter, softened

       125g icing sugar, sifted

       Finely grated zest of ½ large lemon- or 1 lime

       1-2 tsp freshly squeezed lemon juice

All you have to do is:

Preheat the oven to 180ºC. Line a muffin tin with paper cases.

Cream the butter in a large bowl or in an electric food mixer until soft.

Add the sugar and grated lemon/lime zest and beat until the mixture is light and fluffy.

Gradually add the beaten eggs, then sift in the flour + baking powder and fold into the mixture.

Divide the mixture between the paper cases and bake in the preheated oven for 20-22 minutes, until risen and golden.

When cooked, the centre of each cake should be slightly springy to the touch.

Remove the cakes from the tin and place on a wire rack to cool completely before you ice them.

To make the lemon/lime butter icing, cream the butter in a bowl with a wooden spoon until very soft. Gradually add the sifted icing sugar and beat into the butter, along with the lemon/lime zest and enough lemon/lime juice to soften the icing, to a spreadable consistency.

When the cupcakes are cool, spread a generous heaped teaspoon of lemon butter icing over the top of each one. Decorate with fresh mint sprigs!

And, as a friend suggested, you could also add a generous sprinkling of lemony sugar crystals to glam it up completely! Yes, these cupcakes are really gorgeous. 

Get You Silly, Watermelon Salad!

Stumbled across this great heat buster (yes it’s still sweltering hot in Bombay!) and happy salad on Pinterest- felt I had to share! 

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Refreshing with a punch is what I’d call this awesome salad! With the simplest ingredients it’s really easy to put together. Watermelon also happens to be my favorite fruit- and it’s available all thru the year! I’m going to have to try it tonight. Bring on dinnertime!

You’ll need to pull together:

            1/2 teaspoon finely grated lime zest plus 2 tablespoons juice (from the same lime)

            2 tablespoons brown sugar

            2 tablespoons light rum

            1/4 teaspoon salt

Chilled seedless watermelon ( pick out the seeds!)

            2 tablespoons finely slivered fresh mint leaves

Directions

  • In a large bowl, whisk together limejuice, sugar, rum, and salt.
  • Using a melon baller, scoop melon into balls or cut melon into bite-size chunks. Add melon to lime mixture in bowl. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately, or cover and refrigerate, up to 2 hours.

 

Recipe & image courtesy: Martha Stewart Living on Pinterest