Lemon Cupcakes with Edible Flowers by @millsandbuns

28 min
Medium

4 servings

🍬

60 g

Caster Sugar

🍋

0.5 lemon

Lemon Zest

🧈

60 g

Butter

🥚

1 large egg

Egg

🍋

5 ml

Lemon Extract

🌾

60 g

Flour

🥄

2 g

Baking Powder

🥛

60 ml

Milk

🧁

120 g

Buttercream

Edible Flowers

Preparation Steps

  1. Step 1/12

    Preheat the oven to 180°C (350°F) and line a 6-hole cupcake tray with cupcake liners.

    🧁cupcake tray
    🧁cupcake liners

  2. Step 2/12

    Rub the 60 g caster sugar with the zest of half a lemon until fragrant and evenly combined.

    caster sugar
    lemon zest
    🥣mixing bowl
    🔪fine grater

  3. Step 3/12

    Whisk the 60 g butter into the lemon sugar until combined and smooth.

    butter
    caster sugar
    lemon zest
    🥣mixing bowl
    🥄whisk

  4. Step 4/12

    Whisk in the egg and 1 teaspoon lemon extract until the mixture is smooth.

    egg
    lemon extract
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  5. Step 5/12

    Fold in half of the 60 g all-purpose flour and the 1/2 teaspoon baking powder.

    all-purpose flour
    baking powder
    🥣mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  6. Step 6/12

    Fold in half of the 60 ml milk, then repeat with the remaining flour and milk until just combined.

    milk
    all-purpose flour
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/12

    Divide the batter evenly among the 6 cupcake liners.

    🧁cupcake tray
    🧁cupcake liners
    🥄rubber spatula

  8. Step 8/12

    Bake the cupcakes for 12 to 14 minutes at 180°C (350°F).

    🧁cupcake tray

  9. Step 9/12

    Test the cupcakes with a skewer; remove them when the skewer comes out clean.

    📍skewer
    🧁cupcake tray

  10. Step 10/12

    Cool the cupcakes in the tray briefly, then transfer them to a wire rack to cool completely.

    🧁cupcake tray
    🧊wire rack

  11. Step 11/12

    Pipe or spread approximately 115 g buttercream frosting over the cooled cupcakes.

    buttercream frosting
    🎂piping bag
    🔩piping tip

  12. Step 12/12

    Decorate the frosted cupcakes with viola flowers, borage flowers, and alyssum flowers before serving.

    viola flowers
    borage flowers
    alyssum flowers

Composition

Ingredients

Types

Sweeteners, Fruits, Flavorings, Dairy, Fats, Eggs, Baking

Ingredients

Caster sugar, Lemon zest, Butter, Egg, Lemon extract, Flour, Baking powder, Milk, Buttercream, Edible flowers

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

285 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 37g, Total fat: 14g, Saturated fat: 8.5g, Fiber: 0.7g, Sugars: 27g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 0.7mg, Potassium: 75mg, Sodium: 105mg

Vitamins

Vitamin A: 220IU, Vitamin C: 2mg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

13 minutes

Overall

28 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring spoons, cupcake tray, cupcake liners, fine grater, skewer, piping bag, piping tip, wire rack

Appliances

oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Spring, Garden party, Afternoon tea, Birthday, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Fluffy, Creamy, Tender

Flavors

Lemon, Sweet, Buttery, Floral, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep away from direct sunlight,Use only food-safe edible flowers), fridge : 3 days (Store in an airtight container,Bring to room temperature for 20 min before serving,Decorate with fresh flowers shortly before serving for best appearance), freezer : 2 months (Freeze unfrosted cupcakes in an airtight container,Thaw at room temperature,Frost and decorate after thawing)