A dozen of freshly baked cupcakes, sugar in every color of the rainbow and good company make up the perfect recipe for a relaxing day off from work. With a glorious word of thank you to my friend Rochelle for passing on her cupcake-skills to me. As of today, I can finally say I am no longer a cupcake-virgin.
cupcakes ( 24 pieces): 250g butter, 250g self-raising flower, 250g sugar, 4 eggs, juice of 1/2 lemon, zest of 1 lemon.
Before you start, make sure the butter and the eggs are at room temperature, and pre-heat your oven to 175°C.
Whisk the butter and gradually stir in the sugar. Then gradually add the eggs while keeping up the stirring.
Sift the flower and gradually add. And don’t forget the stirring. Also add lemon juice and zest.
Fill cupcake baking cups for 3/4. Place in 175°C oven for 20-25 minutes. You’ll know they are done when you stick in a tooth-pick and it comes out clean.
Let out your inner child and start decorating.