Lemon Drizzle Cupcakes
Change

Lemon Drizzle Cupcakes

my new neighbour gave me this as a cake recipe which I changed for cupcakes. amazingly moist and zingy

Gina

Ingredients

10 servings
  1. 175 grams soft butter
  2. 175 grams caster sugar
  3. 2 eggs
  4. 4 tbsp milk
  5. 175 grams self raising flour
  6. 1 zest of an unwaxed lemon
  7. 1 juice of 1 lemon
  8. 1 tbsp icing sugar

Steps

  1. beat the butter and sugar together until light and fluffy

    Add Photo

    Add Photo

    Add Photo

  2. beat in the eggs and milk until smooth

    Add Photo

    Add Photo

    Add Photo

  3. fold in the flour and lemon zest until combined

    Add Photo

    Add Photo

    Add Photo

  4. spoon mixture into cupcake cases. I managed 10

    Add Photo

    Add Photo

    Add Photo

  5. bake in a preheated oven at 180°c/300°f until golden in top and a skewer comes out clean

    Add Photo

    Add Photo

    Add Photo

  6. mix juice with the sifted icing sugar. while the cakes are still hot, poke holes allover with a skewer and slowly spoon icing mix over the tops until all used up

    Add Photo

    Add Photo

    Add Photo

  7. keep in an airtight container for up to a week but best eaten while a little warm

    Add Photo

    Add Photo

    Add Photo

Add Step

Cooksnaps

(4)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords