These heavenly zingy lemon drizzle cupcakes are perfect for any party!
Lemon Drizzle Cupcakes
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Loading...These zingy lemon cupcakes are perfect for any party!
Ingredients
- 250g Stork
- 250g Caster Sugar
- 300g Self Raising Gluten Free Flour
- 4 Large Eggs
- 1 teaspoon baking powder
- Zest of 2 large Lemons
- Juice of 1 Large Lemon
- 2 Tablespoons of Lemon Curd
- 50g Icing Sugar
Instructions
Pre heat over to 180c fan
In a large mixing bowl cream the stork and sugar until light and fluffy
Add eggs 1 at a time and mix together
Add flour and baking powder and mix
Next add the lemon juice, zest and lemon curd and thoroughly combine
Using either a tablespoon or an ice cream scoop half fill your cupcake cases with the mixture
Place in the over for 15-18 minutes, rotating halfway through so not to brown the tops too much (mixture has a high sugar content and can burn easily and quickly)
Remove when sponge mixture feels firm and has a golden top
Leave to fully cool on a cooling rack
Add the juice of 1 lemon to 50g of icing sugar and place in a small piping bag
Snip the tip off the bag and small back and forth motions create your iced topping
Enjoy!!
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