Sam’s lemon sherbet cupcakes Recipe

(93 ratings)
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makes:

10

Skill:

easy

Prep:

40 min

Cooking:

15 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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.

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