Lemon Drizzle Cupcakes

What you'll need
For the cakes
- 225g | 8oz | 2 cups | Self-raising flour
- 225g | 8oz | 1 cup | Brown cane sugar
- 225g | 8oz | 1 cup | 2 sticks | Butter
- 3 Eggs
- 2 Lemons | Zest and juice

For the drizzle
- 1 Lemon | Zest and juice
- 150g | 5oz | 2/3 cup | Brown cane sugar

How it's done
Preheat oven to 160C/325F/Gas 3 and line a 12 hole muffin tin with cases.

Cream the butter and sugar together in a bowl until combined into a paste. You shouldn't be able to see any lumps of butter.

Beat in the eggs and lemon juice a little at a time then fold in the flour and lemon zest to fully combine until the mixture is of dropping consistency.  Equally spoon the mixture into the cases, they will be quite full and you may end up with some leftover mixture for a second round.

Bake on the middle shelf for 30 mins or a skewer poked in comes out clean.

Transfer cakes and cool for 10 mins on a wire rack.  Poke each cake approx 4 times with a skewer.  This allows the drizzle to seep into the cakes.

To make the drizzle

Combine the sugar, lemon juice and zest then spoon over the cakes immediately.

Leave to fully cool.

Perfect for afternoon tea or as I did here, lemon and cucumber water.

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