These orange and lemon cupcakes are refreshing treats for evening tea and a delicious breakfast sweet. The recipe is very simple with just the citrus zest and juice added to a basic cupcake recipe. Soft, moist and very aromatic. I enjoyed making it as much as eating them :-)
Course: Breakfast, Dessert
Cuisine: American, Continental
Keyword: cake, egg recipes, Fruit cake, Lemon, Orange
Mix all wet ingredients together in a measuring jar.
Sift the flour in a large bowl. Add in baking soda, salt, and sugar. Mix with your fingers.
Make a well in the center and add the mixed wet ingredients into the bowl and fold the dry ingredients in. Beat together with a hand-held beater at medium speed for a couple of minutes.
Line your muffin or cupcake pan with liners and fill till ¾ level.
Bake for 15-20 minutes till the top is golden brown.
Remove from oven and leave them to cool for a little while before removing from the pan.
See variations in the blog post above.
Optional Icing: Mix together ½ cup icing sugar with 2 tbsp lemon juice (or half and half of lemon and orange juice) to make icing thick enough to cover the tops and drizzle down a little. Or you can also spread some cream cheese frosting on top!
Nutritional Information is an approximate value for 1 of 10 cupcakes.