Zestive Cupcakes (Zesty and Festive) recipe

  • Serves 10
  • 15 mins to prepare and 20 mins to cook
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
Zestive Cupcakes (Zesty and Festive)
Author
Customer recipe by Lauren Peachey
Added 61 months ago

Its quite a fresh tasting recipe thanks to the lemon. I have called it Zestive because of the zesty lemon and the festive cranberries. They also look quite festive as the frosting looks like snow. I used some pink fairy sprinkles to decorate these cakes (as I was making them for a girl who loves pink). I haven't included this in the recipe as it is purely optional and doesn't affect the taste of the cakes in any way. However I included the step which involves using cranberries in the frosting instead and this works really well. This recipe does use a lot of butter but it really is so worth it!

Line a cupcake tin with cake cases. Preheat oven to 180 C

Get a mixing bowl. Cream the butter (240 g) and sugar together until it is soft and fluffy - using a spoon or electric mixer.

Add the eggs one at a time, mix very well after each egg has been added. Tip: If the mixture curdles (looks lumpy) stir in a tablespoon of sifted flour before adding the next egg.

Stir in the vanilla extract, 100 g dried cranberries and 2 tsp lemon zest. Tip: If you like your cakes to be very lemony you can add some of juice from the lemon (about a desert spoonful but you should adjust according your personal preference)

Add a pinch of salt to the flour. Sift the flour into the mixture. Fold the flour into the mixture with a large spoon or spatula.

The mixture is just right when you can hold a spoon of the mixture over the mixing bowl and it drops down quite easily. If it is too thick add a splash of milk (by folding the milk in gently).

Divide between the cake cases giving the mixture room to rise - so about halfway to two thirds up the side of the cake case.

Bake for 16-20 minutes. They are ready when you can stick a skewer into the middle of a cake and it comes out clean.

Make the frosting. Mix together the icing sugar and butter by hand or with an electric mixer. Then add the milk a little at a time. Stirring well in between each time you add a bit. Then add 1 tsp of lemon zest and 1 tbspn of dried cranberries.

When the cakes are cool you can frost them. Divide the frosting between the cakes using a knife or the back of a spoon. If the frosting is a little firm then dip the knife or spoon in hot water before spreading over the cakes. If it is too runny add a little cornflour or more icing sugar.

Eat and enjoy.

190 C is gas mark 5. I used quite large cases, so adjust the time for small cupcakes. If the mixture is really thick then add a little milk to loosen it up.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

Text
ingredients
Email recipe details
Print recipe
  • 400g Unsalted butter
  • 240g Caster sguar
  • 240g Plain flour
  • 3 tsp Lemon zest (quite finely grated)
  • 4 Free range eggs (medium)
  • 1 1/2 tsp Vanilla extract
  • 100 - 120g Dried cranberries
  • 1 tbsp Baking powder
  • 240g Self raising flour
  • pinch Salt
  • 500g Icing sugar
  • 50ml milk
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.