Lemon & Raspberry Cupcakes
Lemon & Raspberry Cupcakes topped with raspberry syrup
Ingredients
Unsalted butter (softened)
125g
Caster sugar/extra fine sugar
125g
Eggs
2
Lemon zest
1
Self-raising flour/cake flour
125g
Vanilla extract
1/2 tsp
Milk
2 tbsp
Raspberries (some for decoration)
100g
Powdered sugar (for making syrup)
100g
Instructions
1
Preheat oven
Preheat oven to 180˚C (350˚F, gas mark 4)
2
Mix batter
Beat butter, sugar, eggs, lemon zest, flour, vanilla extract and milk together for 3-4 minutes until light and creamy
3
Fill molds
Divide the mixture evenly into cupcake liners, place one raspberry on top of each
4
Bake
Bake for 25 minutes. After cooling, crush the remaining raspberries with powdered sugar to decorate the top of the cupcakes
