Are you sure you want to delete this recipe?
This recipe was uploaded by fabbaker
instructions) and place cupcake cases in a muffin tin. Beat the butter and Light at Heart -‐ White with an electric mixer until pale and fluffy. Beat the lemon extract with the eggs, then gradually add to the butter mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle). Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency.
2 Divide the cake mixture between the cupcake cases in the muffin tin (until they are three-‐quarters full). Then bake in the oven for 12 to 15 minutes. When the cupcakes are golden and firm to the touch, carefully remove from the oven and leave in the tin to cool.
3 Beat the butter with an electric whisk until pale then add the icing sugar and mix on the lowest setting until blended with the butter. Then blend on full speed for a minute or two. Add the grated orange zest and beat again. Spoon the butter icing into a piping bag fitted with a star nozzle and pipe swirls of the topping
on the cupcakes (or spoon on and swirl with a palette knife).
Cooks tip: You can dress up these cupcakes three ways depending on how great a treat you want; you can swirl them with an indulgent curl of butter icing; or if you are feeling more virtuous you can use half the quantity of butter icing and spread or pipe on more thinly. For an even lower fat treat, then simply dust with Tate & Lyle icing sugar instead.
Get the kids involved: They will love filling the cupcake cases with the cake mix - its such fun