Lemon Drizzle Cup Cakes

Tangy but sweet and so moist…. I have spent a long time adapting and playing with this recipe and I have to admit that I have not tasted better ones anywhere!

Makes 12ish big ones, 24 smaller and prob lots of mini ones (have not tried!!)

Cupcakes
200g soft butter
200g caster sugar
4 medium eggs
200g self raising flour
Grated zest of a lemon

Lemon Syrup (use this unless you have made Candied Lemon Peels in which case you can use the left over syrup from that recipe)

75g caster sugar
5 tablespoons lemon juice

Icing

200g full fat cream cheese
100g butter
600g icing sugar
Grated zest of 1 lemon
1 tsp lemon juice

 

Cupcakes

  • Preheat oven to 180C
  • Put sugar, butter and lemon zest in a bowl and mix together till creamy and fluffy
  • Beat eggs lightly in separate bowl and slowly add to mix using medium speed. If mixture curdles add a little of the flour. Once egg and butter are combined well, mix in remaining flour at slow speed
  • Divide mixture between cases. If making large cupcakes bake for 18-20 min, if smaller, 10-15 –  you want them golden and springy to the touch when they are done
  • Leave to cool for 10 minutes then prick tops with a skewer and while still warm soak each one with the lemon syrup using a pastry brush.

Syrup

  • Put in small saucepan and bring to boil while stirring to dissolve sugar. Allow to cool completely before using. Will keep in fridge for a month in airtight container.

Icing

  • Combine ingredients until light and fluffy. If too runny add a little more icing sugar.
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