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PAUSE Her Eats: Lemon Drizzle Cupcakes

PAUSE Her Eats: Lemon Drizzle Cupcakes

Extracted from: The Quick After Work Cookbook.

Serves 12, 30 minute cook time (214 Kcal per portion).

Ingredients

  • 150g butter
  • 150g caster sugar
  • 150g self-raising flour
  • 2 eggs
  • 2 tbsp milk
  • 1 lemon, finely grated zest and juice, plus extra zest to garnish
  • 50g granulated sugar

Method

Preheat the over to 180C. Lin a 12 hole muffin tin with paper cases.

Tip the butter, caster sugar, flour, eggs and milk into a bowl and beat until smooth. Beat in the lemon zest. Divide the mixture between the paper cases.

See Also

Bake the cakes for 15-18 minutes, transfer to a wire rack.

Mix the granulated sugar with the lemon juice and spoon over the hot cupcakes. Sprinkle more lemon zest.

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