-1 cup self raising flour
1 cup demerara sugar
-3 large eggs
-half stick of good quality butter which is 125 gr (my personal favourite is President french butter)
-2 large unwaxed lemon
-1 or 2 tablespoon of sugar (apart from the cup)
First, preheat the oven on Gas mark 6-7 and line the cupcake baking tray with cupcake cases.
Beat the butter in a mixing bowl until light and fluffy then add the sugar and beat them together too. Star adding the eggs one by one beating after each addition.
Add the sifted flour to the mixture but now use the lowest speed on the mixer and only beat until everything is combined.
Zest 1 of the lemons straight in your bowl and when done with that cut it in half and stir in the juice of one half lemon.
Divide the mixture in the cupcake cases and put it in the oven for about 20-25 minutes.
While baking, take the half lemon and the other lemon, juice them in a cup then stir in the tablespoon of sugar (1 or 2, depending on your taste…). You should get a tasty lemon syrup.
When your cupcakes are done, take them out from the oven and whilst it is still hot, prick them all over with a skewer then using a spoon spread over your drizzle mixture from earlier and then leave it to cool completely.
I let them cool for about an hour then cored them and filled them.
For the filling I used double cream and lemon flavoured icing sugar to make a light, delicious cream. I also add a teaspoon of Sicilian Lemon Extract from Dr. Oetker to make it even more intense. Ah, that really worked well 🙂
Last time when I made the Lemon Drizzle Cupcakes with Vanilla Cream, I didn’t core those, but instead I frost them with vanilla buttercream (butter+lemon flavour icing sugar+lemon extract+a little yellow colouring).