The second icing which Ava made for her Chocolate Cupcakes is Lemon Icing.
The tinge of sourness in the Lemon Icing helps to cut back the sweetness of the icing.
Ingredients
- 2/3 cup butter; softened
- 4 cups icing sugar
- 1 teaspoon grated lemon zest
- 4 tablespoons freshly squeezed lemon juice
Source: Ava
Prep time: 10 minutes; Serve 24 cupcakes
Instructions
 Combine butter, lemon juice and lemon zest in a large bowl. |
 Sift 1/2 of the icing sugar into the bowl with butter and lemon. Fold the icing sugar before starting to beat with an electric mixer. |
 Keep adding the remainder of the icing sugar a spoonful at a time until all the ingredients have been incorporated and form a smooth paste. Use a piping bag to decorate cooled cupcakes.
Ava, thank you for sharing in the Gilmore Park Church Community Kitchen. |
Hi, I’m going to try this and your cream cheese icing recipe for my son’s cupcake “birthday-cake.” Approximately how many cupcakes will this recipe cover?
Hi Jeanie, the recipe should cover 24 cupcakes.