- 1/2 cup unsalted butter, chilled and chopped
- 1 cup superfine sugar
- 2 tsp. finely grated lemon zest
- 3 eggs
- 1/2 cup milk
- 1 1/2 cups self-rising flour, sifted
Preheat the oven to 350 F. Line 36 mini muffin cups with paper liners.
Place the butter, sugar, and lemon zest in a saucepan and stir over low heat until the sugar has dissolved.
Transfer to a large bowl.
Add the eggs, milk, and flour and beat with electric beaters until just combined.
Divide the mixture evenly among the paper liners.
Bake for 15 minutes, or until a skewer comes out of clean when inserted into the cake.
Transfer onto a wire rack to cool.
Decorate each cupcake with some strips of zest and meringue.
Kelly @ Eat Yourself SkinnyAugust 23, 2011 at 1:34 am
Wow your cupcakes are absolutely gorgeous!! These look soo delicious, I'm impressed! 🙂
MeganAugust 23, 2011 at 2:59 am
so beautiful… i love your touch, dishes, place settings…fabric choice, and recipes of course- just love it! ♥
DzoliAugust 23, 2011 at 8:56 am
Who ever invented cupcakes..good on them.There is no more versatile choice in toppings than on tehse simplecakes.Great choice with lemon:)
AdrienneAugust 23, 2011 at 5:58 pm
Awesome food photography. Love your decor of the cupcakes and the layout for your photos 🙂 keep up the good work~
ReeniAugust 24, 2011 at 1:31 pm
Your lemon cupcakes are delectable looking! Love your pictures too! I want to reach in and grab a cupcake.
The ProcrastobakerAugust 26, 2011 at 7:08 pm
Just beautiful in every way – recipe, photos, just lovely 🙂
AnonymousAugust 29, 2011 at 9:54 am
These are so cute! Beautiful photos.