Zesty Lemon Drizzle Cupcakes


A-Z ChallengeA-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

The Sated Coeliac - Gluten Free RecipesThis 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. 
 
 
 
 

Zesty Lemon Drizzle Cupcakes
Yields 12
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Prep Time
20 min
Cook Time
17 min
Total Time
37 min
Prep Time
20 min
Cook Time
17 min
Total Time
37 min
Ingredients
  1. 3 medium eggs
  2. 200g caster sugar (+ 2 heaped tsp for later)
  3. 200g gluten free self-raising flour
  4. 200g unsalted butter, melted
  5. 5 tblsp milk
  6. 2 large unwaxed lemons
Instructions
  1. Preheat oven to 180c
  2. In a large mixing bowl, whisk the eggs until light and fluffy
  3. Add the caster sugar and whisk again
  4. Fold the flour into the egg mixture, no need to sieve it first
  5. Pour in the melted butter and milk and whisk it again
  6. Add the juice and grated zest of one lemon, and give it all a final whisk.
  7. 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.
  8. Bake in the centre of the oven for 16-19 minutes until golden brown and the sponge springs back when touched
  9. 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.
  10. Leave in cooking tray for ten minutes before moving to a wire rack to cool completely.
Notes
  1. 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.
  2. 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.
This is Mahala https://www.barefootblog.co.uk/
 

 

 

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18 comments on “Zesty Lemon Drizzle Cupcakes

  1. Congrats! We sure did make it. I’m glad it’s Z time.

  2. Consider the slack cut….. 😉

    That looks really good. Just curious. What is caster sugar? White sugar, granulated, or brown?

    Have a great day!

    • caster sugar is very fine granulated sugar (not icing/confectioner’s sugar). You can get it in white, which is more usual, or sometimes you can find unrefined caster sugar. I think in the US it’s called Superfine?

  3. Congratulations! You did it! It’s been a really fun month. I look forward to reading your regular posts in the future. Elle @ Erratic Project Junkie

  4. Oh these look delicious. I had no idea about the A-Z, I will have to go and have a read, it would have been something I’d have enjoyed!

    Well done on making it to Z!

  5. These look gorgeous! Love the fresh flavour of lemon drizzle cakes, yum!

  6. These look really lovely I am going to book mark and bake them for my friend who has a gluten intolerence.

  7. Oh, these look yummy… Thanks for sharing! 🙂

  8. I might just have a go at those!

  9. Congrats on finishing the challenge and what better than a lemon drizzle cake I love them especially when their extra tangy, this recipe sounds delicious 😉

    Have a drizzletastic week

  10. Looks so good! Great job and I commend you for two posts a day…whew! I’m lucky if I get two posts a week, LOL. I’ll have to try this, thanks!

  11. This looks so yummy and moist! #WW

  12. This looks delish. I used to have a lemon tree and I had to find a million ways to cook with them, this would have been awesome!
    Congrats on making it to Z:)

  13. Thanks so much for sharing this tasty looking recipe. I’ve been gluten free since January and always appreciate new ways of expanding my choices. Congratulations on reaching the end to A to Z with such style and verve. It’s nice to meet you through the challenge and to be exposed to your posts!

  14. Always great to have gluten free recipe ideas. I love that your son wanted as a cupcake instead of in the loaf tin shape.

    Happy WW, thanks for the linky, I linked up!

  15. Yummy! I tweeted it, and pinned it.

  16. This sound delicious. Thanks for visiting The Busy Mom’s Daily today. Congratulations on making it to the end of the challenge.

  17. Oooooh these look so soft and spongy!

    mezmadeup.blogspot.co.uk