Mini Lemon Cupcakes with Lemon Swiss Meringue Buttercream
Shopping List
- 120g unsalted butter.
- 120g caster sugar.
- 120g self raising flour.
- 1 tsp baking powder.
- 2 eggs.
- The zest and juice of one lemon.
- A pack of orange and lemon slices from Sugar and Crumbs.
- Preheat the oven to 140c.
Lemon is one of my favourite flavours for a sweet treat. The fresh flavour and sweet smell that fills the kitchen is just heavenly! And these bites of loveliness are super easy and irresistible. And as they are so small, they are fine if you are on a diet! (That’s what I tell myself anyway…)
Cream together the butter and the sugar.
Zest the lemon. (I just HAD to show you this super cute mini grater, perfect for zesting!)
Add the eggs in one by one then sift in the flour and baking powder.
Squeeze the lemon over a sieve to get out all the lovely juice.
Mix it all together until you have a lovely looking cake mix. Then spoon this into mini cupcake cases using a teaspoon (I personally would recommend using a proper mini cupcake tin also to stop them spreading and bake for 15-18 minutes. Make sure to keep an eye on them, the mini ones burn so much easier.
Take them out once baked and let them cool for a bit in the tin before transferring them to the side.
Now for the topping!
You will need the following;
2 large egg whites.
200g unsalted butter.
100g caster sugar.
150g icing sugar.
The juice from one lemon.
Firstly you need to heat the egg whites and caster sugar over a low heat in a saucepan. Once the sugar has dissolved, pour this into your stand mixer with whisk attachment and mix on a high speed for 8-10 minutes until soft peaks form and glossy.
Then add in the butter bit by bit, icing sugar and lemon juice and mix on a low speed for a further 10 minutes.
Put this into a piping bag with whatever tip you would like and decorate as desired!
Give them a go and let me know how you get on, either on Facebook or Twitter.
Happy baking,
Britt xo
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