Miniature zesty classic
The great thing about cupcakes is that you can make miniature versions of classic cakes and the eat lots and lots of them without as much guilt! This lemon drizzle cupcake recipe is no different to the other miniaturised recipes such as the classic red velvet cupcake or chocolate cupcake. They are zesty, delicious and easy to make. They tend to not come with traditional buttercream icing and instead have lemon juice drizzled on top (hence the name!), so it is important to keep them light and fluffy.
This luscious lemony little cupcake makes a great addition to an afternoon tea and goes spectacularly well with the bergamot aromas in a lovely cup of earl grey. Perfect for a quintessentially English rainy April afternoon. The traditional cake is often baked as a loaf so you may prefer to experiment with miniature loaves instead of the traditional cupcake.
Makes: 12 cupcakes
Preparation: 15 minutes
Cooking Time: 30 minutes
You will need:
- 250g pack of butter , softened
- 400g caster sugar
- 3 eggs, lightly beaten
- 250g self-raising flour
- zest and juice 3 lemons
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Divide between the cases (they will be quite full), then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.