Talk about a blast from the past! I was organising my cookbooks on the weekend and I stumbled across some recipes from my Home Economics class from my school days. There were some golden oldies amongst the pages like Rock Cakes, Anzac Biscuits, Scones, Chocolate Brownies and many more but also this recipe for Lemon Cupcakes. I’ve made these so many times that I know the recipe off by heart but I must admit, I had forgotten the recipe’s origin. This is a tried and true recipe that I’ve made so often that I just know it will turn out every single time and I guess that’s why I love it so much. I like simple, reliable recipes and that’s pretty much what this one is! Enjoy!
- 1 cup butter, softened
- 1 cup caster sugar
- 3 heaped tablespoons lemon zest
- 4 eggs
- 2 ¼ cups plain flour
- 1 teaspoon baking powder
- Preheat oven to 175C and line 20 muffin holes with cupcake wrappers.
- In a large mixing bowl, cream the butter with an electric mixer until soft. Slowly add the caster sugar and the lemon zest and beat until the mixture is fluffy and light.
- Add the eggs one at a time, beating well after each one is added.
- Remove bowl from mixer, add the flour and baking powder and fold gently into the mixture.
- Spoon the mixture into the cupcake wrappers to approximately two-thirds full.
- Bake for approximately 16 minutes or until you can insert a skewer and it comes out cleanly. The cupcakes will have risen and be golden.
- Remove from the oven and place the cupcakes on wire racks to cook completely. Once cooled, these cupcakes can be iced with your favourite icing. This recipe will make 15 large or approximately 20 smaller cupcakes.
So tell me, do you still cook any recipe from your Home Economics days at school? If so, what are your perennial favourites?
If you enjoy this cupcake recipe, you might also like these:
