Lemon Drizzle Blueberry Cupcakes

This weekend is a friend of a friends birthday party, of which I am also attending. The Birthday Girl has decided to throw a ‘PUDDING PARTY’ and as my contribution; I have whipped up some quick and easy cupcakes. These are so good to make as everyone normally has the basic store cupboard ingredients, possibly a lemon laying around and berries are a nice added extra.

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Ingredients

  •  2 medium eggs
  • 120g Self raising flour + Tsp Bicarbonate of Soda
  • 120g Butter (room temperature)
  • 120g Caster Sugar
  • 1 Lemon
  • Icing sugar (amount varies depending on amount of lemon juice)

Method

  • Pre-heat oven to 180C
  • Cream together the butter and sugar until light and fluffy
  • Add the zest of one whole lemon
  • Incorporate the eggs one at a time along with the juice of half the lemon (saving the other half for the drizzle)
  • Sift in the flour & bicarbonate —- stir until everything has combined
  • Spoon out (~ heaped tablespoon) of mix into cupcake cases and poke in a few (I used two) blueberries in the middle of the batter
  • Bake until golden brown/metal knife comes out clean ….. whilst the cupcakes are baking, make up your lemon drizzle mixture using the juice of half a lemon and icing sugar. You want the mix to still be runny enough to soak through the cake, but enough icing sugar that the lemon isn’t too tart.

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  • As the cakes come out the oven, prick them with a toothpick/skewer and spoon over a teaspoon of lemon drizzle over each cupcake
  • Once cooled. It’s time to make the lemon drizzle (decoration) icing — To the remainder of your drizzle, add in more icing sugar to get a thicker paste.
  • Drizzle over your cakes and enjoy!

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