This recipe is really easy, really yummy and chances are that you will always have these ingedients hanging around the kitchen, which makes them the perefct spur of the moment, zesty treat ...
lemon drizzle cupcakes
125g unsalted butter (at room temperature)
1/2 cup caster sugar
3 teaspoons of finely grated lemon rind (usually about one lemon worth)
1/2 cup plain flour
1/4 cup self raising flour
1/4 cup desiccated coconut
1 tablespoon of lemon juice
Preheat oven to 180 degrees C. Place some cupcake cases in a cuptake tin.
Beat butter, sugar and lemon rind until pale and creamy.
Add eggs one at a time, beating after each addition until just combined.
Stir in the flours, cocunut and lemon juice until just combined.
Spoon into the cupcake cases you prepared earlier, and bake in preheated oven for 20 minutes or until a skewer inserted into a cake comes out clean. Once cooked, put them on a wire rack to cool.
1 cup icing sugar
1 tablespoon lemon juice
Sift icing sugar into a bowl. Add lemon juice and stir until you get a nice smooth paste.
Drizzle icing over cooled cakes.