Lemon Drizzle Cupcakes

These heavenly zingy lemon drizzle cupcakes are perfect for any party!

 

Lemon Drizzle Cupcakes

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Serves: 24

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

1

Pre heat over to 180c fan

2

In a large mixing bowl cream the stork and sugar until light and fluffy

3

Add eggs 1 at a time and mix together

4

Add flour and baking powder and mix

5

Next add the lemon juice, zest and lemon curd and thoroughly combine

6

Using either a tablespoon or an ice cream scoop half fill your cupcake cases with the mixture

7

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)

8

Remove when sponge mixture feels firm and has a golden top

9

Leave to fully cool on a cooling rack

10

Add the juice of 1 lemon to 50g of icing sugar and place in a small piping bag

11

Snip the tip off the bag and small back and forth motions create your iced topping

12

Enjoy!!

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