Wednesday, 17 February 2016

Lemon drizzle cupcakes |

Hello lovelies,
Because my mum loves anything lemony I decided to do a practice bake for her anniversary cake that I'm baking this Friday. I thought lemon drizzle cupcakes would be the perfect test batch that I can then take into work. 


Ingredients |
For the cake |
250g self raising flour. 
3 eggs.
250g caster sugar.
The juice of 1 lemon.
The rest of 2 lemons.

For the drizzle |
150g caster sugar.
The juice of 1 lemon.
The zest of 2 lemons.

For the butter cream |
300g butter.
600g icing sugar.
The juice of 1 lemon.

Step 1 |
Put your butter and sugar into a bowl and then mix together until you have a pale/creamy mix. If you use an electric mixer, this should take about 3 minutes. I did mine by hand.




Step 2 |
Add your eggs one at a time. Each time you add an egg mix it well, it may look like the mix is splitting but it will all come back together at the end. Also add a tiny bit of flour and it will bring the mix back together.



Step 3 |
Add you flour 1/3 at a time. I then folded in all the flour making sure that all the little lumps of flour had been incorporated into the mix.


Step 4 |
Now add the juice of one lemon and the zest of two into your cake mix. I then folded it into the mix and made sure all the liquid had soaked into the cake batter. 




Step 5 |
Fill your cake cases about 3/4 full and then bake at 160c for 30 minutes. When they are done, use a little skewer to test the cakes. If it comes out clean then take them out and let them cool.



Step 6 |
Make the drizzle by adding the juice of one lemon to 150g caster sugar. Also add the zest of 2 lemons to this drizzle. When this is done, use a fork to make little holes in your cupcakes and drizzle 1/2tsp of the drizzle on each cake. Now let your cakes cool and the lemon drizzle set.



Step 7 |
Pop your butter and icing sugar into a bowl and mix well until you have a pale butter cream. Now add the juice of the lemon and mix it in. If this butter cream looks to loose then add a little bit more icing sugar. I then piped the cupcakes with the butter cream using my star nozzle.


Here's what they looked liked when they were finished. This mix made 12 cupcakes and a little mini lemon drizzle loaf. you could also add candied lemon peel as decoration.