Lemon Drizzle Cupcakes
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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

Method

  1. Add Photo

    beat the butter and sugar together until light and fluffy

  2. Add Photo

    beat in the eggs and milk until smooth

  3. Add Photo

    fold in the flour and lemon zest until combined

  4. Add Photo

    spoon mixture into cupcake cases. I managed 10

  5. Add Photo

    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

  7. Add Photo

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

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