Candied Lemon Cupcakes
I found this recipe in a Donna Hay magazine. It is based in Australia so the butter measurement is metric. I have converted it to the best of my mathematical abilities. Don't be afraid to double check.
125g butter, softened (about 9 T)
3/4 c sugar
1 t vanilla
2 T lemon zest
1 1/4 c flour, sifted
1 tsp baking powder
1/2 cup milk
3/4 cup sugar
3/4 cup water
l lemon, thinly sliced (you make 18 cupcakes, I couldn't get 18 slices from one lemon, so I would recommend two)
4 cups powdered sugar
1/3 cup lemon juice (freshly squeezed is best)
2 T boiling water
To make the candied lemon, place the sugar and water in a deep frying pan over low heat and stir to dissolve. Add the lemon slices and cook for 15 minutes or until translucent and candied.
Preheat oven to 325*. Place butter, sugar, vanilla and zest in the bowl of an electric mixer and beat for 10-12 minutes or until light and creamy. Gradually add the eggs and beat well. Add the flour, baking powder and milk and beat until just combined. Spoon into standard size muffin tins lined with cupcake papers. Bake for 15 minutes or until cake tester comes out clean. Cool on wire racks.
To make lemon icing, place powdered sugar, lemon juice and boiling water in a bowl and mix well. Pour over cupcakes and top each with a slice of candied lemon. Set aside until icing is set.