All Grown Up Lemon Crunch Cupcakes

Updated at: Thu, 17 Aug 2023 03:27:50 GMT

Step 1

Preheat the oven to 180C/Gas 4 and line a cupcake tray with 12 cases. Beat the flour, castor sugar, butter, milk, eggs, baking powder and zest with a wooden spoon/handheld electric beater/stand mixer until the mixture is lighter than when you started and creamy looking – like beaten double cream. Takes about 4 mins in the stand mixer, about 5 – 6 with the handheld and a little longer with the wooden spoon though it depends how strong you are.

Step 2

Spoon the batter into the cases and bake for about 20 minutes until well risen and slightly browned. Check that they are baked through by popping a toothpick into the middle of the centre cupcake. If it comes out clean they are done – cool on a wire rack. If not, pop back in the oven for 5 mins and check again.

Step 3

Once they are out, make the lemon drizzle by heating the juice of the lemon with 3 tbsp castor sugar in a small saucepan on the hob. Once the sugar dissolves and it starts to bubble a little remove from the heat and poke holes into the cupcakes. Then lay some old newspaper/chopping board under the cooling rack the cupcakes are on and carefully spoon the drizzle onto the cupcakes one at time. Once each has been drizzled, top with a little crunchy brown sugar. Leave to cool and serve with grown up tea served with yet more lemon.

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