Wednesday, 17 April 2013

Recipe: Classic lemon drizzle cupcakes

Lemon drizzle cupcakes, as made by EJ
You can't go wrong with a classic lemon drizzle cake. A basic teatime staple which is easy to whip up with store cupboard baking ingredients. This is a cupcake version of the traditional lemon drizzle - the sponge is flavoured with finely grated lemon zest and a hot lemon syrup is poured over each cupcake while it's still warm. I actually used these cakes as the base of a birthday gift for a friend - so they ended up iced with a lemon buttercream and sugar paste design (I'll be sharing a tutorial for this soon), but I wanted to present the cakes here in their simplest form - because lemon drizzle is one of those cakes which doesn't need to look special to be just perfect.  

This recipe make six lemon drizzle cupcakes
For the cupcakes:
120g caster sugar
120g self raising flour
120ml milk
40ml rapeseed oil
1 egg (separated)
Grated zest of 1/2 lemon

For the drizzle:
2tbs lemon juice
2tbs caster sugar

Lemon drizzle cakes
To make the cakes:
Pre-heat the oven to 170C (fan), line a cupcake tin with six paper cases.

Separate the egg, using an electric mixer whip the egg white until it forms soft peaks.

Pour the sugar into the egg white while whisking on a slow setting.

Add the egg yolk, rapeseed oil and milk and continue to mix.

Sift in the self raising flour and grated lemon zest and mix into a smooth batter.

Spoon the mixture into the six cupcake cases (there should be approximately 5mm space at the top of each case).

Bake in the middle of the oven for 25-30 minutes. Check if the cakes are done by gently pressing down on the top with your index finger, if the sponge springs back they are ready. 

To make the drizzle:
When the cakes have about five minutes baking time left, prepare the drizzle. Heat the lemon juice and sugar in a small pan over a medium heat until the sugar has dissolved to create a lemon syrup. 

When the cakes are done, remove them from the cupcake tin and transfer onto a wire rack - pour a spoonful of the hot lemon syrup over the top of each cake, slowly - allowing it to absorb. 

Leave the cakes to cool completely before serving - and enjoy :)