In honour of The Great British Bake Off tonight, I thought I’d post my own bake – these delicious lemon drizzle cupcakes.
I haven’t baked in so long (literally a year!), and I used to be a keen baker. I’m glad GBBO has got me inspired again, and I can’t believe I’ve never thought of making lemon driz before. I’ve only ever ate it in the form of a loaf, and not having a loaf tin, I always thought I couldn’t make it. How silly of me! When I spotted a similar recipe on Pinterest but in the form of cute little cupcakes, I immediately bought a pack of lemons and got baking!
Ingredients (makes 16)
250g self raising flour
250g caster sugar
250g unsalted butter
3 medium eggs
2 large lemons
Step 1. Sift all of the flour into a large mixing bowl, before adding 150g of sugar and all of the butter. The rest of the sugar will be used for the drizzle.
Step 2. Mix together and add one egg at a time, mixing thoroughly into a creamy consistency.
Step 3. Finely grate the zest of one lemon into the mixture, and then squeeze the lemon juice in. Mix thoroughly and put a large spoonful into each cupcake case, filling to about half way.
Step 4. Bake at 160 degrees for 25 minutes, or until a little browned. You can test if they are ready with a cake tester by poking it into the middle of the cupcake. If it comes out clean they’re ready 🙂
Step 5. Let the cupcakes cool on a cooling rack for 10 minutes. (I use the rack from the grill).
Step 6. Pour the rest of the sugar into a small bowl. Grate the zest of the other lemon, and squeeze the juice in, mix together.
Step 7. Poke your cake tester into the cupcakes making tiny holes all over. Pour your drizzle mixture over the top, so that it soaks through the sponge and leaves a thin layer on top.
Step 8. Leave to cool properly before putting them in a cake container… Or get stuck right in and enjoy warm!