Lemon Drizzle Cupcakes Recipe that Really Zings

Ingredients

• 255 g white caster sugar (superfine sugar)
• 255 g butter or margarine
• 3 medium free range eggs (beaten)
• 255 g self-raising white flour (self rising flour)
• 4 unwaxed lemons ((A standard UK lemon gives about 2 tbsp of juice. If yours are larger, adjust accordingly))
• 4 tbsp icing sugar (powdered sugar)

Instructions

1. 1

   Preheat the oven to 180C (160C fan, 350F). Put the sugar and butter (or margarine) in a large bowl and beat until pale and fluffy.

2. 2

   Add the eggs and beat until smooth.

3. 3

   Add in the flour and fold through.

4. 4

   Add the zest of 3 lemons and the juice of 1.5 lemons to the mixture and mix gently.

5. 5

   Line a 12 hole muffin tray with muffin cases and spoon the batter into the cases, aiming to fill them evenly.

6. 6

   Bake at for 15-20 minutes. The cupcakes should be firm and golden on top. You can check if they’re cooked through by pushing a skewer into the centre of the palest cake. It should come out clean.

7. 7

   In a small bowl (or saucepan), mix the juice of 2 lemons with the icing sugar. Pop in the microwave for 60 seconds (or boil on the hob) to produce a hot syrup - handle with care!

8. 8

   Poke holes all over the hot lemon cupcakes with a skewer to about 2/3 of the way down.

9. 9

   Use a spoon to spread the hot syrup all over the cooling cupcakes.

10. 10

    Allow to cool, then enjoy!