Lemon Drizzle Cupcakes (GF)
by Ella Thomlinson
Makes: 24 Baby Cakes
These cupcakes have a really zingy topping and because they are so small, one will never be enough!
120g / 4oz butter, softened
170g / 6oz caster sugar
2 medium eggs, lightly beaten
120g / 4oz gluten-free self-raising flour
2 lemons, zested and juiced
Pre-heat the oven to 180°C / Fan 170°C / 350°F / Gas 4
1. Line a tray with 24 small paper cases measuring 1 1/2″. Next whisk the butter, two thirds of the sugar, eggs, flour, zest and juice of 1 of the lemons.
2. Fill the cases three quarters full, then bake in the oven for approximately 12 minutes or until a skewer poked in comes out clean. Cool for 10 minutes, then transfer the cakes to a cooling rack on a tray and gently poke each a few times with a skewer.
3. Pour the remaining lemon juice over the last of the sugar and zest of 1 of the other lemon and sprinkle over the cakes. Leave to cool.