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Zesty Lemon and Raspberry Cupcakes


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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