Zesty Lemon Drizzle Cupcakes
A-Z Challenge letter: Z – Zesty
It’s the last day – we made it! I’ve enjoyed doing this challenge, and am pleased that I managed to find a topic for each letter that I thought was worth writing (and reading) about. I am in awe of those participants I have visited who not only have completed the challenge, but have done so by sticking to a theme – that’s dedication!
For my Wordless Wednesday visitors, I am sorry that this entry is far from Wordless. But I’m already doing two posts a day at the moment, so cut me slack today, please? lol
This is my tried and tested recipe for a gluten free sponge cake, adapted to produce a lovely zesty lemon drizzle cake. I usually make this in a loaf tin, but at the request of my eldest son, I made them as cupcakes this time. The recipe is the same, it’s just the cooking time that varies.
- 3 medium eggs
- 200g caster sugar (+ 2 heaped tsp for later)
- 200g gluten free self-raising flour
- 200g unsalted butter, melted
- 5 tblsp milk
- 2 large unwaxed lemons
- Preheat oven to 180c
- In a large mixing bowl, whisk the eggs until light and fluffy
- Add the caster sugar and whisk again
- Fold the flour into the egg mixture, no need to sieve it first
- Pour in the melted butter and milk and whisk it again
- Add the juice and grated zest of one lemon, and give it all a final whisk.
- Divide the mix between 12 cupcake cases. It should be fairly runny, and settle to an even level on its own, but if not, give it a quick bang on the worktop to even it out.
- Bake in the centre of the oven for 16-19 minutes until golden brown and the sponge springs back when touched
- Remove from oven, and immediately prick holes all over with a skewer. Mix the remaining caster sugar with the juice of a lemon and spoon it over the hot cakes, making sure some of it dribbles into the holes.
- Leave in cooking tray for ten minutes before moving to a wire rack to cool completely.
- You need to get this mixture really light and airy to avoid the traditional gluten free texture - so if you can, use an electric whisk.
- You can make this as a loaf cake using the same method. Grease and line a 2lb loaf tin, pour the mixture in and settle it so that it is level. Bake for 45 minutes until golden brown and a skewer placed in the centre of the cake comes out clean.