I'm not a great fan of cupcakes as I find the topping too sweet, and I prefer muffins or our British fairy cakes. I was asked to make some for a special tea, so decided to make lemon ones, to use up 2 lemons which just happened to fall off my tree! The topping is a bit different as I used mascarpone.
You need a muffin tin with paper muffin or cupcake cases. Preheat oven 180C/gas4
1 tspn baking powder
40g ground almonds
75g caster sugar
100g melted butter
zest of 1 lemon
juice and zest of 1 lemon
50g icing sugar
Beat eggs and caster sugar together till white and fluffy.
Add the baking powder and bicarb to the flour and add to the mixture together with the ground almonds, butter and lemon zest. Mix together till a smooth batter.
Put the paper cases in the muffin tin and fill them 3/4 full with the batter.
Bake 15 mins till golden, then take out if tin and cool on a wire rack.
Beat the sieved icing sugar and mascarpone together, then add the zest and juice of the lemon and a few drops of yellow colouring. Mix well then spoon into a piping bag with a largish rose nozzle and decorate the cooled cupcakes. Keep in the fridge till you need them.
I liked the topping mixture, as the lemon counteracted the sweetness. If anything, I think I'd add a bit more icing sugar, but they proved very popular and others didn't seem to find them a bit sharp. I used yellow paste not the colouring in a bottle, as I find paste gives a better colour. The ground almonds gave a nice hint of nut to the cake, and they had a nice crumb, contrasting well with the soft icing.