I use 12 Iced Jems baking Cups on a flat tray! All Rights Reserved. Butter and flour the loaf tin as described above. Please see my disclosure for more details!*. My partner doesn’t like buttercream, so I used this recipe for the cakes, then used your lemon drizzle loaf recipe for the drizzle and icing topping! Mine and my families favourite lemon drizzle recipe. Pop the cupcakes onto a cooling rack until cooled. What you'll need.

Thanks ! * These are only estimates and can vary dependant on brands of ingredients and serving sizes. Turn the tin upside down over the skin and pat it gently on the back and sides to remove the excess flour.

I would double the ingredients and split between the two tins! 3 medium eggs Just ate the last ones and they are still moist after 4 days in the tin. These will last for 3-4 days at room temperature in a container! 230g self raising flour. These muffins turned out lovely. Cream the butter and sugar together until light and fluffy. Sift in the flour and mix till fully combined - the mixture will be quite wet. If using a regular loaf tin, you will have to prepare it before you start baking, to make sure that the lime drizzle cake won’t stick to it. Thank you Charlotte for sharing! This recipe will make around 12 cupcakes. (C) 2020 - Jane's Patisserie. It has been a big hit with the family, so easy with great results. 230g self raising flour. As with the vanilla cupcakes they are based on, these lemon drizzle cupcakes are very simple to make. Make the cakes! Your instructions and advice are really appreciated. I love anything lemony and these really hit the spot. I made these twice.

I even sprinkled some zest on top like suggested in your lemon drizzle loaf recipe. Cool in the baking tin for a few minutes, then remove and place in a huddle on a flat plate. I love your recipes, easy to follow and love a video to watch too. Fantastic recipe.

Easy, Sweet and Sour Lemon Drizzle Cupcakes! The cupcakes came out perfect! Pinterest The end result is so unique, not to mention tasty, nobody will question its origins. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. If you’d like to add a little decoration I have a couple of ideas that’ll work really well…. Beat together the soft butter and the sugar until light and fluffy, about 5 minutes. It's such an easy recipe, there was really no reason not to. So you’d make 1/3 of the mix, or 2/3 x. Hi Jane how much lemon extract would I use instead of fresh lemon please? Twitter My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! They would! They use an all-in-one sponge so its simply a case of measuring out the ingredients, chucking them all into a big bowl and mixing them up. And I used the gorgeous Medium 2D Closed Star Piping Tip from Iced Jems! Do not use my images without prior permission. Always turn out brilliant. As you’ve probably all realised, I’m a big fan of adding a pretty swirl of buttercream onto my cupcakes. Set aside. Take off the heat and leave to cool slightly, 6. They are just delightful. The cupcakes without the drizzle will freeze perfectly fine!

Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. Sift in the flour and the baking powder, add the finely grated zest and mix until combined. The lime drizzle cake is moist, tastes fresh and delicious, has a perfect crumb, you will not need a plate and a fork to eat it, it is super easy and quick to make, it is cheap… only good things to say about it! Zest the limes.

It hardly seems like the world needs yet, You may notice some service interruptions. Add a couple of edible flowers to the top of each cake. It also gives the top a little bit of a crunch which adds a lovely extra texture to the soft cake. You will need 3-4 limes, depending on their size. What a complete delight these cupcakes are. Divide the mixture among about 8-10 cupcake spaces and spread it evenly. You need to also make sure to use real butter and not a spread. And it was so good!!! Add the lime juice and some sugar to a pan. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time. Total hit with the family! Sounds pretty plain and simple (and it is simple), but the results are more than that. As you will need both zest and juice of the limes, best thing would be to buy organic limes.

Cream the butter and sugar together until light and fluffy.

4) Remove the cake from the oven, but leave it in the tin. Not too sweet! Went down very well with everyone. Grease your cupcake pan, or pop a paper cupcake case into each hollow. I want to make these as 16 cupcakes instead of 12, but I was wondering whether or not I’d be able to and what the measurements would be? Rocky Road Christmas Pudding?! Taste it and if its too tart to handle, add 50g more sugar and repeat - remember *not too sweet! You can add chocolate chips into the cupcakes themselves if you wish to make them even sweeter though! I usually bake the lime drizzle cake in a regular. As a avid hater of anything healthy I scoffed one and I couldn’t tell the difference. A great way to use up any citrus fruits that need some love and feel free to use whatever you have; oranges would be really lovely too. Just curious for the lemon ones my husband wanted them abit more lemony could I add in juice Aswell or shall I add more zest?