How to make Lemon Drizzle Cupcakes

You will need:

For the Cupcakes and Drizzle:

175g Self-raising Flour

175g Margarine/Butter

175g Caster Sugar

3 Eggs

2 Lemons

75g Granulated Sugar

For the Buttercream:

200g Icing Sugar

90g Butter

Method:

1. In a bowl, cream together your margarine and caster sugar.

2. Then add your eggs and mix well.

3. Then, grate the 2 lemons zest into the mixture and give it a good stir.

4. Finally add your flour and mix well until well combined.

5. Then divide your mixture between 12 cupcake cases. Then bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 16 to 20 mins, until a skewer comes out clean.

6. Then to prepare the drizzle, simply mix together the lemon juice from 1 of the lemons and the granulated sugar.

7. Then pour over 1 to 2 tsp of drizzle onto each cupcake.

8. Then for the buttercream, make sure the butter is at room temperature.

9. In a bowl, add the butter to the icing sugar and push the butter into the icing sugar using a fork. This should help keep the icing dust down.

10. Once the butter and icing sugar are as mixed as they can be, add the juice from the final lemon a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back.

11. Then pipe the top of each cupcake with the buttercream. I topped each cupcake with a couple of slices of candied lemon peel.