Lemon Drizzle Cupcakes are for all lovers of things citrussy. Based on the classic Lemon Drizzle cake these are just wonderful mouthfuls of light delectable cake soaked in a gorgeous lemony drizzle glaze. Easy and quick to make and bake... they're what afternoon tea is waiting for.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert, Snack
Cuisine: British
Keyword: afternoon tea, cupcake, lemon
Servings: 12cupcakes
Equipment
1 mixing bowl
1 bowl mixing lemon drizzle in
12 cupcake cases/liners
1 12 hole cupcake baking tin
1 spoons for mixing and measuring
1 digital scales for accurately weighing ingredients
1lemonUse the rest of the juice of the lemon that you zest for the cake and the juice of one other lemon.
4tablespoonscaster sugar
Instructions
Make the Lemon Cupcakes
Preheat the oven to 390/200C/180C Fan
Line the cupcake baking tin with cupcake cases/liners or grease well if you prefer.
In the large mixing bowl, add the butter (6 ounces butter)and caster sugar (6 ounces caster sugar) and cream them together until thoroughly combined.
6 ounces butter, 6 ounces caster sugar
Beat the eggs (3 eggs) into the mixture one at a time until they are well incorporated.
3 eggs
Add in the flour (6 ounces plain flour), baking powder (2 1/2 teaspoons baking powder) grated lemon zest (1 lemons) plus 2 tablespoons of the juice. (Use the rest of the juice from this lemon to make the drizzle.). Add in the baking powder.
Mix everything together. Be gentle but make sure that everything is incoporated with no dry pieces of flour showing.
Take the baking tin and use a spoon to fill the cup cases to about 3/4 full. If you fill them more than this you run the risk of the mixture spilling over as it cook which can give a less beautiful look. It'll taste fine though.
Once all the cup cases are filled, place the tin in the middle of the oven and bake for approximately 20 minutes.
At this point, whilst the cakes are baking, use the recipe and instructions below to make the lemon drizzle glaze.
Once the time is up, take the cupcakes out of the oven and check that they're cooked through. Use a small skewer or a toothpick to test for 'doneness'. Insert it into one of the cupcakes and if it comes out clean then the cake is done.
Place the baking tin on a cooling rack.
Gently poke holes into the cakes using something like a toothpick (An uncooked piece of spaghetti is also good for the job.)
Then using a teaspoon slowly drizzle the Lemon drizzle glaze over the top of each cupcake. Move slowly around all of the cupcakes until all of the glaze is used up.
Leave the cakes for around 10 minutes before moving them onto a cooling rack to finish cooling completely.
Enjoy!
Make the Lemon Drizzle Glaze
Measure the caster sugar (4 tablespoons caster sugar) into a small bowl.
4 tablespoons caster sugar
Add the juice of one lemon (1 lemon) and the remaining juice from the lemon that was zested for the cake.
1 lemon
Mix together really well and when the cupcakes are out of the oven use this to drizzle over them.
Notes
Nutritional Information is computer generated and is intended as a guideline only.Storage: To maintain their freshness, store the cupcakes in an airtight container at room temperature. Enjoy them within a few days to experience them at their best.
