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lemon drizzle cupcakes on a wooden board.
cookingwithmykids

Lemon drizzle cupcakes

Lemon drizzle cupcakes are a deliciously moist cupcake packed full of zingy lemon flavour. They're a must for any fan of the classic cake.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Afternoon tea
Cuisine: British
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 150 g (⅔ cup) butter or baking margarine
  • 150 g (¾ cup) caster sugar
  • 175 g (1 ¾ cups) self raising flour
  • ½ teaspoon of baking powder
  • 3 eggs
  • Zest of 2 lemons
For the lemon drizzle
  • Juice of 2 lemons approx 100ml
  • 100 g (½ cup) granulated sugar

Equipment

  • Digital scales
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • measuring spoons
  • Muffin tin
  • Cupcake cases
  • Wire rack
  • Piping bag

Method
 

Preheat your oven to 180C / 160C Fan / 350F and get your kids to line a muffin tin with cupcake cases.
    Measure all the cupcake ingredients out
    1. Measure out all the cupcake ingredients and add them to a free-standing mixer or a large mixing bowl.
      You can add the ingredients in any order as it all just gets mixed together in one bowl, but if you stick to the order they're listed, you're less likely to miss anything out.
    2. Start by adding the butter, or margarine if you're using it, sugar and flour to your mixing bowl. If you're using butter it needs to be soft enough for it to mix in.
      Measure out the baking powder and add it to your bowl. Make sure you level the teaspoon with your finger before adding it so that they put in just the right amount.
      Crack the eggs into a small bowl and then add them to your mixing bowl. We generally don't crack eggs straight into the mixing bowl just in case any shell goes in. If/when it does, fish it out with a larger piece of shell or a teaspoon as it tends to stick to that much better than it does your finger.
      Finally, zest the two lemons.
    Mix the cupcake batter together
    1. Using the k-paddle of your free-standing mixer, a hand held mixer or even wooden spoons, beat everything together until the batter is nice and smooth. Mix it together for a minute or so until there are no visible lumps of flour or butter showing. Be sure not to over mix it.
      If you need to, get your kids to scrape down the sides of the bowl with a spatula to make sure no unmixed ingredients are left at the bottom of your bowl.
    Bake the lemon drizzle cupcakes
    1. Divide the cupcake mixture among the cupcake cases. Each case should be about ¾ full.
    2. Bake the cupcakes for about 20 minutes. They're ready when they have risen and turned a nice golden brown colour. You can check they are baked by pressing down gently on the top. If they are ready they should spring back up. Alternatively, you can insert a skewer, cocktail stick or sharp knife into the middle of the cupcake. If they're baked it should come out clean. If it's not, pop the cupcakes back in the oven for a few more minutes.
    3. Remove the cupcakes from the oven and leave them to cool in the muffin tin for a few minutes.
    Add the lemon drizzle
    1. While the cupcakes are baking, you can prepare the lemon drizzle by mixing the lemon juice with the granulated sugar.
    2. Start by poking a few holes in the top of each cupcake so that the lemon juice will soak right down into them.
      Then, when the cupcakes are still warm from the oven, carefully spoon the lemon drizzle mixture over the top of each one. Add a few teaspoons of the drizzle to each cupcake, allowing it time to soak in.

    Notes

    If you don’t have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra teaspoon of baking powder.
    To get the most lemon juice from your lemon, pop them in the microwave for 10 seconds or so, then roll them around on your work-surface to loosen the fruit's flesh.