DessertsLemonOrange

Orange and Lemon Cupcakes

Enjoy these light and zesty lemon and orange cupcakes with a cup of tea or coffee as the perfect afternoon snack.

Prep Time: 30 mins
Cooking Time: 20 mins
12 people

Used in this recipe

Ingredients

120ml Filippo Berio Mild and Light Olive Oil
175g self-raising flour
½ tsp baking powder
150g caster sugar
2 large eggs
Grated zest and 4 tbsp juice from 1 medium orange
Grated zest ½ lemon

Method

Pre-heat the oven to 180ºC/350ºF/Gas Mark 4. Put muffin or cupcake cases into a 12-hole muffin tin.
Measure all the ingredients into a large bowl and beat until blended. Spoon evenly into the paper cases.
Bake in the preheated oven for 15-20 minutes until risen and golden brown. Transfer the cupcakes onto a wire rack to cool.
For the buttercream, beat together all of the ingredients to make a creamy, thick icing. Either spread over the cupcakes or transfer the buttercream to a piping back fitted with a nozzle. Pipe on top of the cakes.
Decorate with fine strips of lemon zest.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.