I have been fantasising about lemon drizzle cake for weeks now and as there was a friends birthday and other friends stopping for the weekend I thought this was just the perfect time to bake some lemon drizzle cupcakes! In the baking process we put chocolate chips in, and they subsequently sunk to the bottom and out of the actual cake! The recipe we're putting up will be without chocolate chips but if you have a fool proof way to keep the chips from sinking like brick then please go ahead (and let us know how you did it!). If you want to cheat (like we did) then you can just use bottled lemon juice and no zest but they will be even more lemony with zest! The cupcakes are accompanied by a super tart simple icing which is a doddle to make! Don't be alarmed by how moist the cakes are and if they peel off the wrappers messily its a good thing! The recipe makes about 9 larger cupcakes!
Enjoy!
Ingredients:
For the cake:
-150g dairy free margarine-
-150g caster sugar-
-2 medium eggs-
-zest of 1 lemon-
-juice of half a lemon or a generous splash of bottled lemon juice-
-150 to 170g self raising flour (depending on how moist you want the cakes)-
-teaspoon of baking powder-
-optional chocolate chips-
For the icing:
-500g icing sugar-
-as much lemon juice to get the consistency of icing that you want-
Method:
1) Preheat the oven to 180°C and measure out your ingredients.
2) Cream the butter and sugar together until lighter and you can't feel the sugar underneath the spoon.
3) Add in the 2 eggs one by one and mix until well combined and not lumpy (this will take longer with cold butter and warm eggs!).
4) Add in your lemon zest and juice and mix together.
5) Sieve in your flour and baking powder and fold together, if you feel the mix is too runny just add a little more flour. Fold in some chocolate chips if you wish.
6) Spoon or use an ice cream scoop to evenly spoon the mixture into cupcake cases. Pop in the oven for 15-18 minutes until golden brown and drawing a clean skewer. Leave to cool in the tin for 5 minutes then cool completely on a wire rack.
7) Mix together the icing sugar and lemon juice until the icing reaches the consistency you desire, then when the cakes are cooled spoon the icing onto the cakes! Don't be afraid to microwave the icing for a couple of seconds to make it runnier and easier to work with!
Now peel off the wrapper and tuck in!
Happy Baking!
xoxox
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