Tuesday, 8 January 2013

"seriously lemony" lemon Drizzle cupcakes

Lots of people are having nasty colds at this time of year. My very good friend had one and she said she would be off work and staying in bed. Poor thing. :(   Fortunately, I'm ok so far, so I decided to make little cupcakes to cheer her up.   These are "seriously lemony" cupcakes which contain lots of vitamin C which, I hope, helps her to fight the cold.  I posted "lemon drizzle muffins" in this blog before, but these are "lemon drizzle cupcakes" ... yes, different. I understand that muffins and cupcakes are different things. Muffins tend to use a liquid form of fat like vegetable oil whereas cupcakes likely require a solid form of fat like butter or margarine. 
So, here are my cupcakes filled with a lot of lemony moisture. Ahhhh, seriously good. 

Ingredients (8-9 cupcakes) 
  • 6 oz plain flour  (or self raising flour)  
  • 6 oz caster sugar
  • 6 oz low-fat spread (or butter if you prefer)
  • 2 tsp baking powder (if you use plain flour)
  • 2 eggs
  • 1-2 Tbsp milk
  • zest of 1 lemon
      For the lemon syrup
  • juice of 1 lemon
  • 2 Tbsp sugar 

  1. Put all ingredients (except the lemon syrup) in a bowl and whisk up with an electric whisk. The mixture should have a dropping consistency. If not add a bit of milk.
  2. Pour the mixture into cupcake cases that are placed in the tin.
  3. Bake for about 30 minutes in the preheated oven (180c). 
  4. When the cupcakes are baked, leave then in the tin for a few minutes and then take them out to cool.
  5. When the cupcakes are still slightly warm, make a few holes in each cupcake and pour the lemon syrup over each one. (about 1-2 tsp each) 
  6. Let them absorb the lemon syrup.