Remember fizzy lemon sherbets as a kid? Our user Sam has captured these childhood faves in cupcake form with tangy sherbet icing and the crunchy sweets on top.
- For the
- lemon cupcakes:
- 150g butter/spread
- 150g caster sugar
- 150g self-raising flour, sifted
- 3 small/medium eggs
- Zest of 1 lemon
- 1tbsp lemon juice
- For the
- lemon sherbert icing:
- 100g icing sugar, sifted
- 10g lemon sherbet powder, sifted
- 1-2tbsp lemon juice
- Lemon sherbet sweets crushed, sprinkles or pretty decoration, to decorate
Preheat oven to 170°C/150°C fan/325°F/gas 3 and line a cupcake tin with 10 cupcake cases.
In a large bowl, cream the butter and sugar until light and fluffy then add the eggs and beat until mixed.
Fold in sifted flour, lemon zest and juice, until just combined.
Spoon the lemon cupcake mixture into the cupcake cases until 2/3 full and bake for approx 15 mins until just firm and springy to touch.
Allow to cool for 5 mins before removing from the oven and turn out on a wire rack to cool completely.
For the icing: Mix the icing sugar and lemon sherbet powder in a small bowl, then add enough lemon juice to make a thin icing for drizzling (approx 1 – 2tbsp). Spoon the lemon sherbert icing onto the cupcakes and allow to drizzle over the sides. Decorate as you wish using crushed lemon sherbet sweets, sprinkles or edible, bought decorations.