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Lemon Drizzle Cup Cakes
125g (4ozs) butter, softened
200g (7 ozs) caster sugar
Finely grated zest of two lemons
2 large eggs, beaten
200g (7 ozs) S.R. Flour
½ teaspoon baking powder
100 ml (4 fl ozs) milk
Preheat oven to 180 degrees C. Put 12 muffin cases into muffin tin. (If using smaller bun cases the recipe will make about 20)
Cream butter and sugar with lemon zest until light & fluffy. Beat in eggs, splash by splash. If the mixture looks as if it will curdle beat in a little flour . Sift together flour and baking powder, then fold into the mixture alternatively with the milk.
Spoon into paper cases and bake until golden brown.
Whilst cooking prepare lemon drizzle:
Juice of 2 lemons
100g (4 ozs) granulated sugar.
When buns come out fo the oven, prick surface with a fork then using a spoon quickly pour over lemon juice and sugar. It will seep into the buns but leave a crusty sugar topping. If desired decorate with crystalised flowers or lemon slices.
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