Yes, the cupcake craze has hit Holland too. What's not to love about those charming single-serve cakes with their velvety texture and creamy frosting? Cupcakes may have started as a children's party favorite, but this recipe, with zesty lemon and a cheesecake-inspired frosting, is for adults. You can dress these easy-to-make cupcakes up or down with fancy cupcake cups and holders and sugar decorations for smarter settings, such as dinner parties or weddings, or use simple cupcake cups for tea with friends.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: Makes 12 cupcakes.
- FOR THE CUPCAKES:
- 6 oz (about 1 1/2 cup) self-rising flour (175 g)
- 5 oz (about 3/4 cup) superfine (castor) sugar (150 g)
- 5 oz (about 2/3 cup) butter, softened (150 g)
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- The rind of 1 (organic) lemon, finely grated
- FOR THE FROSTING:
- 6.17 oz (about 1 1/3 cup) powdered (icing) sugar (175 g)
- 4.4 oz (about 1 cup ) cream cheese (125 g)
- 1 tbsp lemon juice
Preheat the oven to 356 degrees F (180 degrees C). Line a 12 cup muffin tray with paper baking cups. Add all the ingredients to a large mixing bowl and beat with an electric whisk for 1-2 minutes until light and creamy. Divide the mixture evenly between the cupcake cases.
Bake the cakes for 18-20 minutes until risen and just firm to the touch. Transfer to a fine wire rack to cool.
Meanwhile, add the powdered (icing) sugar, cream cheese and lemon juice to a bowl and beat until completely smooth and creamy. Cover and set aside.
When the cupcakes are stone cold, use the back of a spoon to cover them with a layer of frosting. Decorate as desired and store in an air-tight container until serving.
You can make the cupcakes a day in advance if stored in an air-tight container. Make the frosting and decorate on the day you plan to serve the cupcakes. They'll keep for a few more days if kept in a cool place.