Lemon Drizzle Cupcakes... Divine Indulgence!

I dont know whether to suggest these cupcakes for breakfast, lunch, tea or dinner. Such is the absolute necessity I need to convey, about baking these oh so easy cupcakes, regardless of day or time! Why? Because they are natural, taste fresh and lemony, no 'essence' drama and the easiest you can ever get. They are pretty damn good!!!

Again, I assure you, this is a no-fail recipe. I never go in for elaborate baking, the process of buying elaborate baking stuff from the store itself make me lose interest, even before I would have procured half of the ingredients list. And if I manage to get the full list, it would just lie around the kitchen for months together before I decide that they have completed their expiry dates:))) So, all the bakes I offer, are the ones you can breeze through.

The recipe makes 12 deep Cupcakes.

Butter - 150 grams, softened
Caster Sugar - 150 grams (reduce it to 100grams if you prefer a little less sweet. I did so.)
Eggs - 3 medium, beaten
Self Raising Flour - 150 grams
Baking Powder - 1/2 tsp
Lemon - 1

To Decorate:
Lemon - 1
Caster Sugar - 50 grams

Preheat the oven to 180 degrees C.
Line a 12 hole muffin tray with paper cases.
Sift the flour and the baking powder thrice.
In a mixing bowl, cream the butter and sugar with an electric hand mixer for 2 minutes.
Add the beaten eggs and beat further for 1 minutes till well mixed.
Add the flour, little at a time, and beat till well combined. (I did not fold in here. I just beat.)
Finely grate the zest of the lemon into the bowl and beat for 2 minutes, till the mix is pale and fluffy.
Spoon into paper cases (taking care not to fill till the brim) and bake for 25 minutes until firm and golden.
Cool on a wire rack.

Cut the zest from the other lemon into thin strips and set aside.
Squeeze the juice from the lemon into a saucepan.
Add sugar and heat gently till the sugar is well dissolved.
Add the strips of the zest and cool slightly.
Spoon the syrup and the zest over the cupcakes while still warm.
Leave to cool.

They stay good for 4 days in an airtight container.

Now the kitchen would be filled with the lemony fragrance, fresh and summery:) These cupcakes are the next to 'natural' you can find!

Lots of love and happiness:)


looks delectable :)
Kanan said…
looks inviting. lovely.
Julie said…
I love lemon flavors in baked n the color too,Yummy n soft!!I too have a similar one in draft will post soon:-)
Please link in your entries to EP Series-Cilantro /Cumin Event

Erivum Puliyum
Anu said…
Love the lemon in dessertrs. Looks delicious
Shilpakiran said…
very yummy ..looking forward for many more such lovely cupcakes..thanks for sharing
Sangeeta Madhav said…
Thanks all, for the lovely comments:)))
Mary said…
These really sounds delicious.I love lemon desserts and I know I would love this one. I hope you have a great day. Blessings...Mary
Poonam Borkar said…
cupcakes look absolutely stunning..glad i discovered your blog..you have wonderful space..happy to follow u!! :)
Thanks so much for all the comments:)
Anonymous said…
Can I make these cupcakes the day before a party?
Yes, ofcourse! These stay fresh for upto 4 days in an airtight container. You can make the cupcakes and store them and probably do the topping on the day of your party. But I hav stored them, topping done, successfully for upto 4 days, a quick spritz in a preheated oven and you are done!
sumana said…
chechi!..the cupcakes look delicious...but is there a substitute for eggs?
its a sweet recipe!

Popular Posts