I know twice in one evening, it’s been a busy few weeks on the baking front. I thought I would try and little twist on the classic lemon drizzle cake by cooking them as cupcakes. These little cakes are for people with a sweet tooth (me!) and have a crunchy sugar top which is just what you need during a busy day at work. I really hope you enjoy this recipe 🙂
Makes 12 cupcakes
250g caster sugar
250g soft spread
3 eggs, lightly beaten
250g self raising flour, sieved
Zest of 2 lemons and juice of 1 lemon
125g caster sugar
Juice of 2 lemons
1.Heat the oven to 160°C/gas mark 3. Line a muffin tin with 12 muffin cases.
2.With an electric hand mixer, whisk the butter, sugar, eggs, sieved flour and the zest of 2 lemons and juice of 1 lemon until just combined.
3.Fill the cases two thirds full with mixture and place on the middle shelf of the oven.
4.Bake for 35-40 minutes or until lightly brown and a skewer comes out clean.
5.Whilst cooking, make the icing by combining the sugar, zest of 1 lemon and juice of 2 lemons in a small bowl.
5.Set aside cupcakes on a wire rack and spread over the icing while the cakes are cooling (I poked some holes in my cakes using a skewer so the icing gets absorbed into the cakes).
6.Once cooled, remove cupcakes from the tin carefully and keep in an airtight container.