- My version of some delicious goodies

Lemon drizzle cupcakes recipe

Super tangy, super sweet lemony goodness!

1y ago
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Lemon Drizzle Cupcakes

Everyone's favourite classic treat... in cupcake form

Prep time30min
Cook time15min
Total time45min
Serves12

Ingredients

  • For the cupcakes:
  • 4oz margarine
  • 4oz caster sugar
  • 2 large eggs
  • 4oz self-raising flour
  • Juice of half a lemon
  • Zest of a whole lemon
  • For the Icing:
  • 4oz margarine
  • 8oz icing xugar
  • Juice of half a lemon
  • A little yellow food colouring (optional)
  • For the candied lemon and drizzle:
  • 100ml water
  • 3 tbsp granulated sugar
  • The peel of a lemon

Instructions

The cupcakes

  1. Pre-heat the oven to 180 degrees Celcius (fan), gas mark 6, or whatever the equivalent is for your oven.
  2. Cream the margarine and sugar until pale and fluffy.
  3. Add the eggs one at a time with a tablespoon of flour to ensure the mixture doesn't split.
  4. Add the rest of the flour and fold in.
  5. Add the juice of half a lemon and the zest of a whole lemon and fold until combined.
  6. Line a muffin tray with cake cases and spoon a tablespoon of mixture into each case. If there is any leftover mixture, spoon equally into the cases too.
  7. Bake for 15-20 mins. You know they're cooked when you touch the top lightly and they bounce back!

The drizzle and candied lemon

  1. Add the granulated sugar and water into a saucepan and bring to the boil.
  2. Add the lemon peel before the sugar dissolves so it crystallises.
  3. When the sugar has dissolved, remove the lemon peel and place on a kitchen towel to harden.
  4. The mixture will now taste lemony and can be used as the drizzle.
  5. Once baked, take the cupcakes out of the oven and poke a few times with a skewer to make holes for the drizzle.
  6. Using a teaspoon, spoon some of the mixture over the cupcakes while they are still warm, being careful not to drown them. Nobody likes soggy cupcakes!

The icing

  1. If mixing by hand, cream the margarine and icing sugar together until pale and fluffy. If you have an electronic whisk or KitchenAid style mixer you can use it with the whisk attachment to make the mixture fluffy and light.
  2. Add the lemon juice as flavouring and a smidge of yellow food colouring for aesthetics.
  3. Either smother the icing on the cakes as you please, or pipe neatly as shown in the image above.
  4. Finally, add the candied lemon peel. I added a few gold sprinkles I had too, so add whatever you please for extra decoration!

Recipe by

Beth Matthews

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Comments (5)

  • Sounds delicious. Welcome to foodtribe.

    I will take half a dozen by the way lol

      1 year ago
    • They’re not exactly lockdown friendly with all the forbidden ingredients they use! That’s the only problem!

        1 year ago
  • Sounds great!

      1 year ago
  • Nice looks tasty.

      1 year ago
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