Butter Icing:
o 3 oz softened butter
o 4 1/2 oz icing sugar (sieved)
and for lemon butter icing:
o Finely grated peel of 1/2 large lemon
o 2-3 teaspoons fresh lemon juice
Makes: enough butter icing for 12 standard cupcakes
Method:-
To make the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric mixer until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing to a nice easy to spread consistency.
When your cupcakes are cool, spread a good heaped teaspoon of lemon butter icing over the top of each one, eat and enjoy!!
You can substitute the flavour to suit your taste, e.g. for a coffee butter icing use 2 tablespoons Irel Coffee Essence instead of the lemon juice, and so on.
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