Wednesday, 27 May 2015

Lemon Drizzle Cupcakes Recipe

Hi everyone, so these cupcakes are so quick and easy to make, can be made to look really lovely with sugar fruits or keep them rustic and simple looking like mine!


Ingredients;





For the Cakes -

6oz Butter
6oz Caster Sugar
6oz Self-raising Flour
3 Medium Eggs

For the Icing and Lemon Syrup -
Icing Sugar
Lemon Juice
Water

1. First, pre-heat the oven to gas mark 5 and place the cupcake cases into the tray, then cream the butter and the caster sugar together, it should look light and creamy. My food tech teacher used to tell us that you know it's creamed properly when you can no longer hear the sugar scrape across the bowl.



2. Mix the eggs into the bowl, too make sure it doesn't curdle, add some but not all of the flour.

3. Now mix in the flour until the mixture is light and airy. Make sure it's really mixed well so air is incorporated into the mixture to make the cupcakes light and fluffy.

4. Now spoon the mixture into the cases and place them in the oven for 12-15 minutes. I used a cupcake maker used because I find it easier but the timings are the same.

5. For the lemon syrup, I used plenty of icing sugar and added some lemon juice for a really runny icing. I just winged the measuring for it but as long as it isn't at all thick it's fine.


6. Once the cupcakes come out of the oven, pierce the cupcakes several times with a cocktail stick and glaze the cupcakes with the syrup. If you do this whilst the cupcakes are still warm, the syrup will soak in better.

7. Whilst the cupcakes are now cooling you can make the icing for the top. It's just icing sugar and a small bit of water too make a thick icing. Then once they've cooled, you can spoon a small bit of icing on the top of the cupcake and then read it out a little.


Hope you like this post, I'm thinking of slightly trickier foods to make and post as well, if you have any suggestions then let me know!

Jasmine x
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