Page 42 - YC Cooking School

1–2 Tbsp hot water
1 tsp freshly grated lemon zest

Tools

Icing bags and nozzles

Cupcake pan
Medium mixing bowl
Hand mixer
Kitchen scale
Spatula
Sieve, 20.5cm
Large mixing bowl
Paper cupcake tin liners

What to do:

For the cake

1. Preheat your oven to 180ºC (356ºF) and grease or line your cupcake tin with paper
cases.
2. Using a hand mixer, beat the eggs with the sugar until pale and fluffy.

3. Into a mixing bowl, sift the flour, baking powder, baking soda, cocoa powder and salt.
4. Mix together the oil, buttermilk, food colouring and vanilla in a measuring jug.
5. Add in the wet and dry ingredients to the egg and sugar mixture in two alternate
stages, with the mixer running continuously on low speed until everything is just
combined and you have a smooth batter.
6. Pour your cake mixture into the cupcake holes, filling 3/4 of the way up each hole.
Drop the tin gently on your kitchen counter two or three times to expel any large air
bubbles and bake for 20 minutes, or until cooked through and a skewer inserted into
the cake comes out clean.
7. Allow the cakes to cool on a wire rack completely before icing.

For the lemony buttercream icing

1. To make the icing, whisk together the butter, icing sugar and lemon zest until light and
fluffy. If necessary, refrigerate until it firms up and then use to pipe or spread onto the
cupcakes. If you need to loosen your icing a little, add some hot water.

© Recipe copyright of Sarah Graham

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