Lemon Drizzle Cupcakes

Lemon drizzle cake has to be one of my all time favourites! I baked these cute little cakes for the Darlington parkrunners; a perfect little treat for those who had given up chocolate for lent.

Ingredients:

150g caster sugar

150g self-raising flour

150g unsalted butter, softened

3 medium eggs
1/2 tsp baking powder

1 lemon

For the Lemon Drizzle:

50g caster sugar
Juice of one lemon

Makes 12 fairy cakes

Prep Time: 30 mins

Baking time: 12-15 mins

Method:

1. Line your baking tray with 12 fairy cake cases and pre-heat your oven to 180oc/ 350oF or Gas mark 4.
2. Beat your butter and sugar together till light and fluffy. Beat in the eggs until well combined.
3. Sift in your flour and baking powder. Fold in to the wet mixture, being careful not to over mix. Finely grate in the zest of your lemon. (I added a splash of lemon juice too at this stage too for extra zestyness mmmmmmm).
4. Spoon your light and fluffy mixture into your cake cases and bake until golden brown.

For the topping:

1. Squeeze the juice of your lemon into a small saucepan. Add your caster sugar and heat gently till the sugar has dissolved. While the fairy cakes are still warm; pierce a few times with a cocktail stick and drizzle your lemony syrup over the top. Be really generous with this as the cakes will absorb some
2. Enjoy with a lovely cup of tea :)