Lemon Drizzle Cupcakes

Lemon Drizzle Cupcakes

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



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


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    beat the butter and sugar together until light and fluffy

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    beat in the eggs and milk until smooth

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    fold in the flour and lemon zest until combined

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    spoon mixture into cupcake cases. I managed 10

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

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    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

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

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