Feeling a little snuffly after being away in London town for a few days this week and since I do not enjoy lemsip or any hot lemony drinks, I decided to make a batch of lemon drizzle cupcakes! They should boost the old immune system and vitamin C level right back up! (Plus I have not baked in over a week and I’m starting to have withdrawal symptoms!)
I absolutely adore lemon drizzle cake. I first discovered it in Starbucks not long after I first moved to Dublin and it always reminds me of that exciting time.
I like to think mine lemon drizzle cake is a lot more moist and delicate to other various types available in coffee shops. Also I’ve recently decided to make the mixture into large cupcakes and decorate with lemon buttercream icing and a touch of grated lemon zest instead of tray bakes which I used to make. My recipe is adapted from a few different sources and I tend to like to have a good dollop of lemon in the cake mixture to give the best flavour and moisture.
Ingredients for cake:
200g butter (soft at room temperature)
200g fine caster sugar
1 teaspoon of vanilla essence
210g self-raising flour
4 eggs (at room temperature)
2 teaspoons of baking powder
grated zest of 1 lemon
juice of 1 full lemon
Ingredients for lemon buttercream icing
100g soft butter
220g fine powdered icing sugar
juice of one lemon
tiny drop of good quality lemon yellow icing
rind of one lemon very finely chopped to sprinkle on top
Method:
Firstly I'm very critical when it comes to weighing ingredients properly so I do think it is vital to invest in a good digital weighing scales for your ingredients. I got my one in red to match my red kitchen aid in argos for a very reasonable €13!
Next preheat the oven to 180DC and line a 12 hole muffin tin.
Once everything is weighed I start by beating the soft butter first in the mixer until nicely soft and workable. Next add in the caster sugar and beat together till evenly mixed and smooth. While this is being blended I tend to grate the lemon rind and I also finely chop this as it can be undesirable to come across large pieces of lemon in the madeira mixture.
Once the sugar and butter is nicely mixed next add in each of the four eggs one at a time and mix in-between to ensure curdling does not occur.
After all the eggs are added in sieve in the flour in small quantities and mix again until all added.
Finally add the lemon rind and the lemon juice and stir till evenly dissolved.
Spoon the mixture into a muffin tin lined with 12 paper cases. Bake in the preheated oven for 16-20minutes depending on your oven. You know the cupcakes are done when you insert a toothpick and it comes out clean. Leave to rest on a wire tray for at least 20minutes before icing.
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| Ready for the oven at 180DC. |
To make the Yellow lemon buttercream Icing:
Beat the butter in the mixer until soft and slowly add in the icing sugar in batches. Add in the lemon juice and the yellow food colouring. Stir until you have a nice smooth thick icing. Add the icing to a piping bag with a nozzle. Decorate your cakes as desired and finally sprinkle with the finely grated lemon rind!
Enjoy!
wow!
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