Ingredients needed for Lemon Drizzle Cupcakes:
125g of Self Raising flour
1 teaspoon of Baking Powder
200g Caster Sugar
4 Eggs
4 tbsp of Lemon Juice
Graded rind of 1 Large Lemon
150ml Sunflower Oil
150 ml Soured Cream
1 teaspoon of Baking Powder
200g Caster Sugar
4 Eggs
4 tbsp of Lemon Juice
Graded rind of 1 Large Lemon
150ml Sunflower Oil
150 ml Soured Cream
Buttercream Icing:
250g Butter
500g Icing Sugar
500g Icing Sugar
Method:
Step 1:- Preheat oven to 180 degrees or gas mark 4. Put cupcake cases in a cupcake or muffin tin.
Step 2:- Sift the flour and baking baking powder into mixing bowl and stir in the caster sugar.
Step 3: In a different bowl, whisk the eggs, soured cream, lemon rind,lemon juice and oil together. Pour liquid ingredients in with the dry ingredients and mix till evenly combined.
Step 4: put mixture into cupcake cases. And make sure it's about 3/4 of the way full. Put into oven for about 20-25 mins until golden brown on top and if poked with a knife in the centre it would come out clean.
Step 5: Allow cakes to cool down completely and start the icing. The butter needs to me at room temperature (not rock solid) otherwise it'll be a nightmare to work with. Next add the sugar slowly do about 100g each time and check if it's tastes okay by trying a bit. If you would like it a bit more sugary then feel free to use more.
Step 5: Allow cakes to cool down completely and start the icing. The butter needs to me at room temperature (not rock solid) otherwise it'll be a nightmare to work with. Next add the sugar slowly do about 100g each time and check if it's tastes okay by trying a bit. If you would like it a bit more sugary then feel free to use more.
Step 6:- Stir mix till they are have a Buttercream texture to it. They put on Cupcakes and decorate as you wish :)
Next week: Student Pasta Bake.
Love,
Fran Helsing! x
