Cream butter and sugar until its very light and fluffy then add the lemon zest and eggs one at. This week Im going wayyyy back in to the archives to dig out one of the first cakes I ever baked and continue to bake to this day.
Dip the still warm cupcakes into the lemon syrup twice.

Lemon drizzle cupcake recipe. Instructions Preheat your oven to 180ºC160ºC FanGas 4350ºF Line a tin with 12 cupcake cases. Wait about 5 minutes for the drizzle mixture to set and then remove the cupcakes to. Line a muffin tin with paper cases.
Mix the egg sugar milk and oil in a large bowl. Preheat the oven to 200C180C FanGas 6. Prepare the lemon syrupCombine the lemon juice and sugar in a saucepan and stir over medium heat until the sugar dissolves.
Mix together the lemon juice and sugar to make a paste. Bake in the oven for 15-20 minutes or until golden brown. Mix the lemon and sugar together and drizzle over the top of the still warm cupcakes.
For the Lemon Drizzle. Top tips for making Mary Berrys lemon drizzle cake. I hope you love it as muc.
To avoid cakes cracking dont bake them too high in the oven. Add the zest and juice of 1 lemon mix well then transfer the cake mixture to 9 cupcake cases. This Lemon Drizzle Cupcakes Recipe is well suited with a cup of tea for that perfect afternoon treat.
Leave to cool for 10 minutes and prepare the drizzle. You can also brush the drizzle over the warm cupcakes. Mary Berry recommends placing the lemon drizzle cake on the middle shelf of your oven.
Sift in the flour baking powder salt and then add the lemon. If you do the crust forms too soon and cracks as the cake continues to rise And however tempting it is to check on the progress of your loaf resist the urge to open the oven door.

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