Lemon drizzle cupcakes
Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Perfect for birthday parties or picnics.
By James Martin
From Housecall
Ingredients
- 2 eggs, beaten
- 85g/3oz caster sugar
- 240ml/8fl oz milk
- 100ml/3½fl oz vegetable oil
- 300g/10oz plain flour
- 3 tsp baking powder
- ½ tsp salt
- 4 lemons, zest only
For the topping
- 50g/2oz icing sugar
- 1 lemon, juice only
- sprigs lemon thyme, to garnish (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.
Spoon the mixture into the pre-prepared muffin cases.
Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
Make the lemon drizzle topping by mixing together the sugar and lemon juice.
Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.
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