Sultana Cupcakes with Lemon Icing

On with 0 Comment
If you're a cupcake lover, these sultana cupcakes are going to make your day. These nice cupcakes can be stored for up to one week. Lemon icing is completely optional and can be omitted. For me, these cupcakes taste best when relished hot, but I'll advise to serve them when at room temperature as most people like it that way. Feel free to add a small portion of select chopped nuts to get some crunch. If you're making them in large quantities, use a food-grade airtight container for storage. If you prefer a bit firm consistency instead of going with a fluffy texture, slightly increase the baking time and temperature. It's time to quickly bake these light, fluffy, and delicious sultana cupcakes in our hot ovens, right now.

Sultana Cupcakes with Lemon Icing
Sultana Cupcakes with Lemon Icing
Author:

Sultana Cupcakes with Lemon Icing

Do try these irresistible and easy-to-make sultana cupcakes made with limited number of ingredients and further enhanced with a nice glaze of lemon icing.

Preparation Time: 10 minutes
Cooking time: 15 minutes
Servings: 25 to 30 buns

Ingredients:
  • 1 cup self-rising flour
  • 140 gm butter
  • 3/4 cup caster sugar
  • 2 medium-sized eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 3/4 cup sultanas
  • handful of red tutti-frutti (optional)
  • Lemon Icing Ingredients:
  • 2/3 cup icing sugar
  • 2 tsp fresh lemon juice
  • few drops of lemon essence (optional)
  • 4 tsp lukewarm water

Instructions:

  1. Preheat oven to 180° C.
  2. Combine butter and caster sugar. Blend them until you get a creamy consistency.
  3. Add eggs and vanilla extract within flour.
  4. Follow it with the addition of butter and sugar cream base prepared earlier.
  5. Whisk everything well while slowly adding milk till you get a nice batter base with the right consistency.
  6. You can moderate the milk quantity to get the right consistency.
  7. Grease the cupcake baking tray and fill 2/3 part of each cupcake case.
  8. Gently drop few sultanas on top of each filling.
  9. Bake for about 15 minutes.
  10. Let them cool down on a wire rack.
  11. Combine icing sugar, lemon juice, lemon essence, and lukewarm water in a bowl.
  12. Beat briskly till you get a smooth consistency.
  13. Moderate the quantity of water, if required.
  14. Before serving, drop a spoonful of lemon icing on top of each cupcake.
  15. Decorate each bun with a tutti-frutti and serve immediately.

0 comments:

Post a Comment