Autumn is the perfect season for a bit of weekend baking, and these lemon drizzle cupcakes certainly don't disappoint! Soft, lemony sponge topped with a zesty sugar drizzle - these cupcakes are an ideal pick me up on a rainy Sunday with a cup of tea.
As with all my recipes these are dairy free, however you can easily just use a regular butter spread if you prefer.
Ingredients for 12:
- 6oz dairy free butter
- 6oz granulated or caster sugar
- 3 eggs
- zest of 2 lemons
- juice of 1 lemon
- 7oz self raising flour
For the topping:
- 3 oz granulated or caster sugar
- juice of 2 lemons
- zest of 1 lemon
1. Cream the butter and sugar together until pale and fluffy
2. Beat in the eggs one at a time until combined
3. Beat in the lemon juice and lemon zest
4. Gently fold in the flour until a smooth cake mix formed
5. Divide between cases, and bake in a preheated oven at 180 degrees for around 20-25 mins
6. Whilst baking, mix the sugar, lemon juice and zest ready for the drizzle
7. When the cakes are hot out of the oven, use a skewer to poke holes all over the top and spoon over the drizzle. Leave to cool and enjoy
Will you be whipping up a batch of these zesty lemon drizzle cupcakes?
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