lemon drizzle cupcakes

Ingredients lemon drizzle cupcakes

175 grams soft butter
175 grams caster sugar
2 eggs
4 tbsp milk
175 grams self raising flour
1 zest of an unwaxed lemon
1 juice of 1 lemon
1 tbsp icing sugar

how to make lemon drizzle cupcakes

beat the butter and sugar together until light and fluffy

beat in the eggs and milk until smooth

fold in the flour and lemon zest until combined

spoon mixture into cupcake cases. I managed 10

bake in a preheated oven at 180°c/300°f until golden in top and a skewer comes out clean

mix juice with the sifted icing sugar. while the cakes are still hot, poke holes allover with a skewer and slowly spoon icing mix over the tops until all used up

keep in an airtight container for up to a week but best eaten while a little warm