Lemon Drizzle Cupcakes

This Lemon Drizzle Cupcakes Recipe is well suited with a cup of tea for that perfect afternoon treat.

CATEGORY
Batters

DIFFICULTY
Intermediate

YIELD
8 cupcakes

TOTAL TIME
40 mins

Ingredients

• 150 g Flour (self-rising)
• 2 Eggs (large)
• 110 g Butter (unsalted)
• 45 ml Whole Milk
• 150 g Golden Caster Sugar
• 2 Lemons (juiced)
• 50 g Granulated Sugar

Directions

  1. Preheat the oven to 350° F. Prepare 8 paper cupcake cases in the cupcake tray.
  2. Add flour to the mixing bowl.
  3. Place the eggs, butter, whole milk, caster sugar, and the juiced lemon into the blender container.
  4. Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting.
  5. Blend for 25 seconds. Pour the blended mixture into the flour and stir it by hand to combine.
  6. Pour it into the 8 cupcake cases proportionately.
  7. Bake for 15 to 20 minutes.
  8. To make the syrup, place the juiced lemon and granulated sugar into the blender container.
  9. Turn the machine on and start blending on the slowest configuration and gradually increase the speed into its highest setting. Blend for 5 minutes or until it’s hot.
  10. Collect and skewer the cupcakes from the oven.
  11. Pour or brush the hot lemon syrup onto the cupcakes.
  12. Leave to cool completely, then serve.