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Lemony Cup Cakes

Ingredients

  • 250g pack of butter, softenend

  • 400g caster sugar

  • 3 eggs, lightly beaten

  • 250g self-raising flour

  • zest and juice 3 lemons

 

 

 

Try these minature versions of the mini and extra marvellous lemon drizzle cake!
 

Method

 

  1. Heat oven to 160C/140C fan/gas 3.

  2. Line a muffin tin with 12 muffin cases.

  3. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk.

  4. Divide between the cases (they will be quite full), then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.

  5. Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer.

  6. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 4 days.

          
Ideal recipe for kids
40 minute preparation
Freezeable

 

 

 

% of a child's RDA* (per cupcake)

 

total kcals - 47%     saturates - 55%

 

protein - 17%           fibre - 7%

 

carbs - 23%                 sugar - 42%

 

fat - 27%                      salt - 12%

 

 

 

        
Servings

      12 cupcakes  

 

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