Sunday, 3 April 2016

Lemon & Blueberry Drizzle Cupakes

Hi Guys!!

Hope you all had a wonderful week?

This post is so long overdue b'cos certainly taken me a while to perfect this recipe cos theres nothing worse than a dense lemon drizzle cake, but thankfully but its finally here.

I'm going to tell you how to make my delicious lemon drizzle cupcakes. In this era of fit-fam and healthy lifestyles, I've decided to stop making big or whole cakes, and to just stick to cupcakes. It actually helps with my portion control, and I don't have to starve myself of the sweet things in life ( this delicious cupcake).

They are perfect as desserts especially if you are craving something a bit sweet after dinner, and they are also perfect as gifts when topped with some lemon frosting or just a lemon glaze (lemon juice + icing sugar). Which ever way you want to present it, you're sure to get a lot of wonderful comments about it.

The tangy lemon with the sweet honey, and of course that burst of blueberry freshness, makes this cake the perfect treat. So here's my  recipe.

For the cake part:

  • 1/3 cup of almond flour
  • 1/2 cup of self-raising flour 
  • 1 lemon (zest)
  • 1 stick of butter
  • 2 eggs
  • 3 Tbsp natural yoghurt or milk
  • 1 tsp mixed spice (nutmeg+cinnamon+cloves+ginger)
  • 1/2 tsp salt
  • 1/3 cup sugar
For the filling
  • 1/2 cup blueberries
For the drizzle

  • 3 Tbsp honey
  • 2 Tbsp lemon juice
  1. First make the drizzle by combining the lemon and honey and set aside.
  2. Pre-heat your oven to 180 degrees celsius, and line your cupcake tin with liners.
  3.  Into a bowl, cream together the butter and sugar until its pale, then crack in the eggs (one at a time) and mix well.
    The butter and sugar in a bowl

    Creamed butter and sugar
    Eggs added to the butter and sugar cream
  4. Then add in the zest and juice of one lemon. Then add in the almond flour, self raising flour, mixed spice, salt and mix well. Finally add the yoghurt and mix until creamy.
    Almond flour and self raising flour added
  5. Add in the blueberries, and mix.
    Blueberries added to the mixture
  6. Scoop the mixture into the cupcake liners and place in the oven for 15 minutes or until a toothpick inserted comes out clean.
    Greased muffin tin and scooped cupcake mix
  7. Once the cupcakes are done, bring them out of the oven, and place them on the work surface.
  8. Using a toothpick or fork, carefully poke holes into the cupcakes, then drizzle the lemon and honey mixture over it.
    Poking holes into the cupcakes right out of the oven

    The drizzle mixture and cupcakes

    Pouring the drizzle mixture over the cupcakes
  9. I prefer to put them in the fridge for about 30 minutes, to allow it all soak up, then serve.
  1. Don't worry if the eggs and butter mixture split, just ensure you mix it well, it would still turn out great.

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