Light, fluffy and oh so delicious! These amazing cupcakes are topped with a show stopper lemon buttercream that will make you forget any other lemon cupcake you've had before! A perfect combination of tangy and sweet!
Mini Lemon Cupcakes
1 box Betty crocker super moist lemon cake mix 3 eggs 80ml veg oil 275 ml water
Prepare cupcake mix according to box instructions by mixing eggs, oil and water with powdered ingredients. Use a hand beater to mix ingredients together. Once combined place mixture into prepared mini cupcake baking tray lined with mini cupcake liners. Bake for 12-15 min at 180˚c till toothpicks comes out clean when inserted in the middle of a cupcake.
Allow to cool completely. Make buttercream.
Lemon Buttercream
200g unsalted butter 250g icing sugar 1 tablespoon lemon juice
In a bowl add butter and icing sugar. Using a hand beater cream butter and sugar til light and fluffy. Add lemon juice and mix again. Taste for tartness. If you find the mixture is too sweet add a further 1 teaspoon of lemon juice at a time till you reach the right balance of tart and sweet.
Place buttercream into an icing bag fitted with piping nozzle of your choice.
Pipe onto cooled cupcakes. Decorate with crushed lemon hard candies.
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