Sunday, 23 November 2014

Lemon drizzle cupcakes

Fancy something a bit different?  These are great!

Pre-heat oven to 180c and line a 12 hole bun tin with paper cases.

Using the all in one method, beat together 4.5oz butter, 4.5oz sugar, 4.5oz self-raising flour, 2 eggs and the zest of one lemon.

Spoon into cases and bake for around 20 mins.

Transfer to a wire rack and prick with a fork.

Mix the juice of a lemon with 2oz sugar and spoon over cupcakes while still warm.  The lemon juice sinks into the ponge while the sugar stays on top.

Enjoy with a cup of tea.

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