These cupcakes were the result of some quick thinking and some very late night baking this week. Next week I'm going to be moving again and changing jobs again and I wanted to make one last treat for the people I've been working with all summer because they've been incredibly kind to me over the past couple of months.
I haven't made cupcakes in a while but they're much easier to share around an office than a large cake that requires slicing and napkins. It also seemed like a good chance to brave a piping bag again and I'll admit they still aren't masterpieces in the icing category but I think they've definitely gone better than my last attempt.
With subtle lemon and orange flavours and sprinkled with fizzy sherbert, these cupcakes are light, fruity and with just a touch of whimsy - perfect for helping you cling on to the last few days of summer, whatever the weather.
(makes approx 20 cupcakes)
80g unsalted butter
280g caster sugar
240g self raising flour
zest of 2 lemons
zest of 1 orange
200ml whole milk
2 large eggs
For the icing:
2 tablespoons of lemon juice
2 tablespoons of orange juice
300g icing sugar
approx 10g sherbert (lemon/orange flavour if you can find it)
Start by creaming together your butter and sugar until smooth and fluffy, then stir in the flour. In a separate bowl, whisk together the eggs and milk and then stir into your cake mix before gently folding in your citrus zest. Fill cupcake cases about 2/3 full with batter and bake at 180C for around 20 minutes, until lightly golden.
Once baked, transfer your cupcakes to a wire rack to cool - they'll need to be completely cold before you can start your buttercream or it will melt. To make the icing, stir together your icing sugar and butter until it starts to be able to hold its shape. Add the lemon and orange juice and then some more icing sugar if it needs thickening again. Use a small, round nozzle to pipe the icing onto each cupcake and then sprinkle a generous helping of fizzy sherbert over the top.