Tuesday, 30 August 2016

Lemon and violet drizzle cupcakes.

Take in a delightfully sweet treat with these lovely lemon and violet drizzle cakes, a lovely twist on the classic lemon drizzle cake, with bite sized cupcakes that have all the flavour of the traditional bake with a tasty twist!

Ingredients (makes 12 cupcakes)
  200g butter
  200g caster sugar
  3 eggs
  200g self raising flour
  4 tbsp lemon juice plus zest.

For the icing
  100g icing sugar
  water to mix
  violet flavouring
  lemon jelly sweets

Pre heat your oven to 180c/160c fan/gas mark 4 and line a cupcake tray with cases.

Cream together the butter and sugar till pale and fluffy, then add in the eggs one at a time and mix. Add 2 tbsp's of the lemon juice plus the zest and mix well.

Sift in the flour and mix, scraping the sides of the bowl to ensure it's fully mixed in.

Spoon the mixture into the cupcake cases and bake for 20 – 25 minutes till risen.

Remove the cupcakes from the oven, using a cake skewer poke 5 small holes in the top of each cupcake, this will allow the cupcakes to soak in the extra lemon juice. Using a small teaspoon, gently drizzle small amounts of the remaining lemon juice on top of each cupcake. Set aside to cool.

Once the cupcakes are cool, mix your icing to drizzle on top. Much like with a lemon drizzle cake, you'll be spooning icing on top to finish each cupcake off.

Sift the icing sugar into a large bowl and add 3 tsp of water to start mixing the icing, continue adding the water a little at a time till you've reached your desired consistency, you want it to be a little runny, but not too much, just enough to spread the icing on top of each cupcake.

Then add in the violet flavouring and blend to finish. Spoon the icing on top of each cupcake, I used the back of the teaspoon to spread the icing on top to cover each cupcake. Then top off with a lemon jelly sweetie to finish!

A delightfully sweet treat, and a lovely twist on the classic bake, perfect for an afternoon tea, or just because you fancy baking something sweet!

Recipe adapted from: BBC Good Food