Lemon Drizzle Cupcakes

Today's bake was very much spring inspired. It has felt so warm recently and definitely not like winter at all. The daffodils have started blooming two months early and there was some definite frog movement in our pond this afternoon! 

I have always been a huge fan of lemon drizzle cake but it is never a cake I have attempted to make myself. It is traditionally made in a loaf tin and cut into slices however I do enjoy mixing things up a bit when I bake so I decided to try making them cupcake style. 

Ingredients

for the cake:

8oz margarine or butter

8oz caster sugar

4 eggs

8oz flour

zest of 2 lemons

for the drizzle:

5oz caster sugar

juice of one lemon

for the icing:

4 tablespoons icing sugar

enough lemon juice to mix to the consistency you want

lemon zest to decorate

Method

for the cake:

Pre-heat the oven to 180 degrees c/gas mark 5

Cream together the margarine and sugar until light and fluffy

Crack in the eggs and beat until the mixture is smooth

Mix in the flour until fully combined

Stir in the lemon zest

Spoon into cake cases and bake in the oven for 15-20 minutes until golden brown

for the drizzle:

Mix your caster sugar with the lemon juice and stir until combined

While the cakes are still hot poke small holes all over with a skewer

Spoon some of the drizzle over each of your cakes

for the icing:

Once the cakes are completely cool you can ice them (this step is optional)

Mix your icing sugar with lemon juice until it is a pourable consistency

Using a spoon, drizzle the icing over each cupcake to create the line effect

Sprinkle a little lemon zest on top for decoration

Then all you need to do is grab a cup of tea, put your feet up and enjoy!