There is something inherently satisfying about finding a recipe for something you want to make, and then realising you have every ingredient already in the fridge or cupboards – result! No trip to the shops required! These cupcakes come from the Hummingbord Cookbook.
Preheat the oven to 170degC. Put 120g flour, 150g caster sugar, 1 and a half teaspoons baking powder, 2 tablespoons grated lemon zest and 40g room temp unsalted butter in a bowl and beat on slow speed with a handheld electric whisk until you get a sandy consistency and everything is combined. Gradually pour in120ml whole milk and beat until just incorporated.
Add 1 egg to the flour mixture and continue beating until just incorporated, scrape down the sides of the bowl and then continue mixing until the mixture is smooth. Spoon the mixture into paper cases until two-thirds full and bake in a preheated oven for 20-25 minutes until the sponge bounces back when touched. A skewer inserted into the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
For the lemon icing, beat 250g sifted icing sugar, 80g room temp unsalted butter, 2 tablespoons grated lemon zest and a couple of drops of yellow food colouring with an electric hand-mix on a medium-slow speed until well mixed. Turn down to slow speed and slowly add 25ml whole milk. When it is all incorporated turn the mixer up to high speed and continue beating until the icing is light and fluffy.
When the cucpakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.