Home » Cupcake of the month (November): lemon

Cupcake of the month (November): lemon

When I was packing up the recipe books the other day, I came across my cupcake calendar that has a recipe on for each month of this year. I said back at the start of the year that I would make a type of cupcake based on the cupcake of the month in this calendar each month, and I did until August. Then somehow I just forgot! I think the calendar got buried in all the books on the shelf and I’ve had lots of other crafty things to do, including doing more sewing projects (mainly nappy related).

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So I thought I could just about squeeze November’s recipe in before advent begins. Tom was pleased because the recipe was for lemon cupcakes, and lemon is his favourite cake. The cake sponge is quite unusual in flavour and texture because it is made with soft cheese as well as margarine, and it does have an almost cheesecake-like flavour to it, though the texture is still more like sponge than cheesecake. I found that the amount of lemon suggested in the recipe wasn’t much, so I added quite a bit more than it said and we didn’t think it was overpowering.

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I hope to be back for one last cupcake of the month recipe in December, depending on how packing goes and if I get time and space to think about it!

Ingredients (makes 6)

Sponge

  • 90g margarine
  • 90g soft cheese
  • 2 eggs
  • 90g self raising flour
  • 75g sugar
  • grated rind of half a lemon

Icing

  • 10g margarine
  • 50g soft cheese
  • 120g icing sugar
  • grated rind of half a lemon

Method

  1. Prepare a muffin tin with some cupcake cases and preheat the oven to 170 C (fan).
  2. Cream the margarine, soft cheese and sugar in a large bowl until soft and fluffy.
  3. Add the eggs and a handful of flour to stop it curdling, and beat until well mixed.
  4. Add the flour and lemon rind and mix until just combined.
  5. Place the mixture into the prepared cupcake cases, and bake in the oven for about 15 minutes until golden on top and a skewer comes out clean when inserted.
  6. When they are in the oven, make the icing, by mixing together the ingredients in a bowl until smooth.
  7. Allow the cakes to cool completely before placing a teaspoon of icing on the top of each cake and letting it run across the top.
  8. Eat as fresh as possible (I stored them in the fridge).

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