EASY LEMON DRIZZLE CUPCAKES
Lemon cupcakes, easy to prepare and absolutely full of flavor.
Ingredients
Cupcakes
- 3 Large Eggs
- 175 g Caster Sugar
- 175 g Self Raising Flour
- 175 g Unsalted Butter/Stork
- Zest of 1 Lemons
Drizzle
- 75 g Caster Sugar
- Juice of 2 Lemons
Buttercream
- 300 g Icing Sugar
- Juice of 1/2 Lemon
- Sprinkles
- 150 g Unsalted Butter (not stork - room temperature)
Instructions
First, preheat your oven to 180 ° C / 160 ° C, and prepare 12 Cupcake / Muffin / Baking Cups! I use 12 Iced Jems baking tins on a flat tray!
Then, beat together your butter and sugar until light and fluffy.
Add the flour, eggs and lemon zest and beat until smooth!
Divide evenly between the 12 cupcake cups and bake for 18 to 22 minutes, or until cooked through.
Once out of the oven, whisk together the lemon juice and powdered sugar for the filet, and distribute evenly over the 12 cupcakes.
Let the cupcakes cool completely.
Once the cupcakes are cool - beat the butter at room temperature for a few minutes to make it smooth and supple - don't use spreads like the stork.
Add the icing sugar 1/2 at a time and beat thoroughly each time.
Once the icing sugar has entered, beat for 3-5 minutes so that it is nice and fluffy, add the lemon and beat again.
Apply your buttercream on your cupcakes with your favorite piping tip - I used a 2D medium closed star!
Sprinkle with your favorite nuggets!
Happy Cooking Time.
