Don’t worry guys- I’m not turning this space into a food blog. You may have noticed that my posts have been sporadic lately, and that’s largely due to the fact that my sister (and photographer) has moved an hour and a half away, and that 2018 seems to be busier than ever (can you say 76 hour working weeks anyone?!?!?).
I’ve always loved to bake (and eat), so I thought as I’ve had no complaints, I’d tide you guys over with another fabulous recipe until Chels and I can get together again.
Masterchef Australia first aired in 2009, and I was an avid follower. One episode in particular stands out though. The contestants had to come up with a cupcake recipe, and Julie Goodwin (who went on to win the season) made the winning “Lemon Diva Cupcakes”. Nine years is a long time to want to try a recipe, but I’ve never had quite the right occasion until last weekend.
These cupcakes are so light and fluffy, and give a real kick of lemon, which offsets the sugar and keeps you going back for more.
Lemon Diva Cupcakes
100g unsalted butter, softened
3/4 cup caster sugar
1/2 tsp vanilla extract
1 1/3 cup self-raising flour
1/2 cup milk
Zest of 3 lemons
125g butter, softened
2 cups icing sugar mixture
2 tbsp lemon juice
3 drops of yellow food colouring, if desired
- Preheat oven to 180ºC.
- Line a 12 hole cupcake pan with paper cases.
- Using electric beaters, beat butter, sugar and vanilla until light and creamy. Mix through the lemon zest.
- Add eggs, one at a time, beating well after each addition. Gently fold through the flour and milk in 2 alternate batches.
- Divide mixture evenly among paper cases. Bake for 12 mins, or until golden brown and slightly springy when touched in the centre. Remove from oven and set on a wire rack to cool completely.
- To make the icing, use electric beaters to beat butter and icing sugar until smooth and lump-free. Add the lemon juice a little at a time until the icing is to your taste. Pipe onto cooled cupcakes.