Sunday, 27 March 2016

Madhouse recipe : Cranberry & Lemon Drizzle Cupcakes

I usually make a big lemon drizzle cake but as I was short on time this morning, I decided to try them as individual cupcakes and it worked just as well. Using lemon curd and lemon juice means that they're bursting with tangy tartness.

Cranberry & Lemon Drizzle Cupcakes

ingredients :

175g butter
175g sugar
1 pot of fruity yogurt (I used apricot but anything goes)
2 heaped tablespoons lemon curd
3 eggs
a good squirt of lemon juice 
200g self-raising flour
a good handful of dried cranberries
a cup of icing sugar
a good squirt of lemon juice

Put the oven on to preheat at 180°.


Cream together the butter and sugar. Get those muscles going !

Add the yogurt, eggs, lemon curd and lemon juice. Give it all a mix but don't worry if it looks lumpy.

Grease some silicon mufin tins and scatter some dried cranberries in the bottom of each mould.

Beat the flour into the cake mix.

Pour the cake mix into the moulds.

Bake in the oven for 15-20 minutes. Leave to cool for 10 minutes before turning them out.

Mix the icing sugar with just enough lemon juice to create a runny icing. Drizzle over the top of the cakes and leave to set.