The Ultimate Lemon Drizzle Cupcakes!

My lovely friend had her birthday Sunday evening - I did not have a chance to get her present in time...aaaarrrggghh!
So a delicious baked pressie was my answer. I was also very limited on time, having had a friend staying for the weekend!

So I opted for cupcakes, as they cool really quickly! I think this made about 16 (a few disappeared very quickly - a perfect pudding for the kids!). But this recipe is great for a 7 inch sandwich sponge cake.

Ultimate Lemon Drizzle Cupcakes
(this is an award winning recipe by the way!)

Cupcakes
200g Butter
200g Raw cane caster sugar
200g Flour (I used Doves gluten free plain flour)
4 eggs
1 tsp baking powder
3 lemons
100g raw cane caster sugar

Butter Icing
75g Butter
175g Icing sugar
2 tbsp Lemon juice

Beat the butter and then slowly add the sugar and keep beating until it drops off a spoon - this can take up to 10 mins. The most important part of making a really good light cake is beating the living day lights out of the butter and sugar. Then beat in each egg, one at a time. Beat in until mixed, do not beat too much as can curdle (if it does curdle just add a spoonful of flour).

Finely grate one lemon and juice juice all the lemons.

Then add the flour, lemon zest and baking powder, and gently beat in. Finally add 2 tablespoons of lemon juice and beat in gently.

Then half fill cupcake papers in a cupcake baking tray and pop into preheated oven at 180C for 15-20 mins, they are ready when they pop back when gently pressed. Take them out & put them on a cooling rack.

Mix the remainder of the lemon juice (saving 3 tbsp for icing) with the 100g sugar, then spoon a spoonful onto each cupcake - to give the cakes the delicious crispy drizzle topping!

They should cool pretty quick 10-20mins. So prepare the icing by beating the butter and then slowly add the sugar, finally add the lemon juice (I used 3 tbsp, but taste and add to your preference!) Pop into an icing bag and do your finest icing pattern - once the cakes have cooled!