Lemon Drizzle Cupcakes!
Easy, Sweet and Sour Lemon Drizzle Cupcakes!
Self Raising Flour
(not stork - room temperature)
Preheat your oven to 180C/160C Fan, and get 12 Cupcake/Muffin/Baking Cups ready! I use 12 Iced Jems baking Cups on a flat tray!
Beat together your Butter and Sugar until light and fluffy.
Add in the Flour, Eggs and Lemon Zest and beat till smooth!
Split evenly between the 12 Cupcake cases, and bake in the oven for 18-22 minutes, or until baked through.
Once out of the oven, whisk together the Lemon Juice and Caster sugar for the drizzle, and spoon evenly over the 12 Cupcakes.
Leave the Cupcakes to cool fully.
Once the cupcakes are cool - beat your room temperature butter for a couple of minutes so its smooth and supple - don't use a spread like stork.
Add in the Icing Sugar 1/2 at a time, and beat fully each time.
Once the Icing Sugar is in, beat for 3-5 minutes so its nice and fluffy, and add in the lemon and beat again.
Pipe your Buttercream onto your Cupcakes with your favourite piping tip - I used a Medium 2D Closed Star!
Sprinkle with your favourite sprinkles!
These beauties are inspired by my
Lemon & Lime Drizzle Cake
Lemon & Poppyseed Cupcakes
These will last for 3-4 days at room temperature in a container!
I used the beautiful
Baking Cups from Iced Jems
And I used the gorgeous
Medium 2D Closed Star Piping Tip from Iced Jems
I also used these cute
Lemon Meringue Sprinkles from Iced Jems
The Lemon Drizzle is optional, it's just delicious!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie