Lemon Drizzle Cupcakes

So it's been a while since I wrote a baking blog.

I've wanted to make something I haven't made before, but I just couldn't decide what I wanted to make.

Charlotte wanted me to make lemon drizzle cake, so I changed it and made it into cupcakes.

I've never made lemon drizzle cakes, nor have I ever tried a lemon cake, so totally unsure about how it should actually taste, it was time to bake.

This recipe should make 24 cupcakes 

Preheat oven to 160 degrees Celsius

You will need:

250 grams of unsalted butter at room temperture

400 grams of caster sugar 250 grams for batter, 150 grams for icing

3 eggs, lightly beaten

250 grams of self-raising flour

zest and juice of 3 lemons

Line cupcake tray with cases.

With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined. Fill the cases two thirds full, then bake on a middle shelf for 30 minutes, until a skewer poked in comes out clean.

Leave to cool on a cooling rack for 10 minutes.  Once slightly cooled, poke holes in the top of the cupcakes.  Pour remaining lemon juice over the remaining 150 grams of sugar and the zest of 1 lemon and spoon over the cakes.

These cupcakes are super sweet and not recommended if you are on a diet.

Enjoy!

Aussie Out

xo