These cupcakes are light and fluffy, you can add more lemon zest; but remember that raspberries can be slightly tart too. I'm really naughty and love them for a breakfast treat!
Shopping List
Makes 12
Butter (Baking block) - 4oz
Caster Sugar - 4oz
Eggs - 2
Plain Flour (I use Mazowiecka) - 4oz
Baking Powder 1/2 tspn
Sunflower or vegetable oil - 1 tbsp
Raspberries (small punnet) - 150g
Medium Lemon - Half lemon rind grated & Half of the juice
Cupcake cases
Method
Mix/whisk the butter and sugar together until they become creamy
Add the eggs to the butter and sugar combo, mix/whisk well
Add the flour to the mixture and mix in well, you should now have a thick batter
Now for the oil, lemon juice, lemon zest and raspberries (save 12 for decoration), mix them in well.
Disperse the mixture evenly between the cupcake cases, place the spare raspberries one on top of each.
Place the cupcakes into the oven, 15 - 20 mins on 180°c (keep an eye, they should be ready when golden on top and smell amazing).
Tips
Use a knife or toothpick to test if the cake is cooked through, there should be no mixture on them.
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