I know that a title like ‘The BEST Lemon Drizzle Cupcakes you will EVER have!’ is quite a sweeping statement however, my customers and myself have never ever had cupcakes so succulent, lemony and downright delicious so I thought I would share it with the world.
250g Self raising flour
250g Butter or low fat spread at room temperature, I actually prefer to use Clover Light which works as a delicious yet low fat alternative to butter.
3 Lemons saving their zest and juice
400g Golden caster sugar which you will divide up into 150g and 250g.
Set the oven to 160 Degrees Celsius and line a cupcake tin with either muffin or cupcake cases, depending on how big you would like your cupcakes. To begin with, add the butter to 250g of the golden caster sugar (leaving 150g for the drizzle, once the cakes have been cooked) whisk the sugar and butter with an electric whisk until the mixture becomes pale and smooth, this may take anywhere between 3-5 minutes. Then, add the eggs individually and mix well between each addition, to promote the maximum amount of air within the mixture, this ensures that the texture of your cakes will come out of the oven, light and fluffy. Add the flour into the mixture 1/3 at a time, mixing well between each addition, repeat this step until all of the flour has been used up. Add the juice of 1 lemon and the zest of 2 lemons and stir in well, leaving the juice of 1 lemon and the zest of 2, on the side for the penultimate step. Then whisk well, however do not over whisk as this can be detrimental to the end result. Once the mixture is even and the ingredients have been spread evenly throughout, carefully spoon the cupcake batter into the cases until they are 3/4 full, the cupcake cases will look quite full, and place them into the oven. Their cooking time is approximately 30 minutes however; I like to watch them as there is an extremely fine line between a perfectly cooked cupcake and a burnt one, so make sure you do not forget about them whilst they are in the oven. Once they have turned a deliciously brown/golden colour, then insert a skewer into the centre of each cake, if it comes out clean, then the cakes are done. When removing them from the oven, take great care and leave them to cool within the baking tin for 10 minutes.
The next part of this baking process is creating the drizzle. Add the rest of the golden caster sugar, to the rest of the lemon juice and lemon zest. Then make holes in each cake with the skewer and pour the sugary lemony mixture over the top of each of the cakes. Remove them from the tin and then place on a cooling rack until they become cold and the sugary mixture has set and become solid. The drizzle itself is perfect if you do not want to add any more to the cupcake however, you can make a simple butter cream icing, saving a 1/3 of the drizzle mixture and adding it to the butter cream, creating a deliciously tangy butter cream to go with your perfect lemon drizzle cupcakes.
If you have any questions that you wish to ask me about this recipe or any of the other recipes you have seen on my website, then feel free to send me an email to firstname.lastname@example.org or leave a comment for me and I will reply as soon as I can.