Posted on: May 11, 2014

I’m a very recent convert to the cupcakes craze, but they are simple, quick-to-make, and you can make any quantity you like. The original recipe I had for this used entirely icing-sugar for the topping, but I always find that too sweet, and Philly cheese makes a delicious part-substitute. Use only icing-sugar if you prefer it much sweeter. The following ingredients make 12.


. 125g butter
. 125g caster sugar
. zest of half-a-lemon
. 2 eggs
. 150g plain flour
. 1/4 teaspoon baking powder

For the Icing:

. 75g butter
. 50g icing sugar (more if you’ve got a really sweet tooth)
. 125g Philly cheese
. zest of half-a-lemon
. 2 teaspoons lemon juice


1. Line a 12-hole cake tin or a baking tray with 12 paper cases.
2. Cream the butter with an electric mixer until it’s soft.
3. Add the sugar and grated lemon juice, and beat until the mixture is light and fluffy.
4. Beat the eggs, and gradually add them to the mixture.
5. Sieve together the flour and baking powder, and gently fold them into the mixture.
6. Divide the mixture evenly between the paper cases, and then bake at 180 degs C/gas mark 4 for about 10-15 minutes, or until you insert a skewer and it comes out clean.
7. Leave the cakes to cool on a wire tray.

The icing:

8. Cream the butter until it’s soft.
9. Gradually add the icing-sugar, Philly cheese, lemon zest and lemon juice to the bowl, and beat until very soft.
10. Put roughly a teaspoon of the mixture on each cake, or until you’ve run out.



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