My first memory of baking is with my Granny. We always used to make Lemon Drizzle cake together, and it was the most comforting cake in the world. My brother and I used to scrap over the "corner" pieces as she made it in a square tin and this is where all the "drizzle" would collect, greedy little piglets!
Whenever I feel nostalgic I love to bake, it makes everything better! I knocked up a batch of these little gems after a busy day at work and instantly felt better. Here's how:
The cake mixture itself is a basic sponge recipe:
6oz Caster Sugar
6oz Butter
3 Eggs
6oz Self-Raising Flour
Beat together the butter and sugar until creamy, then add the eggs and stir. Finally pop your flour in and stir again. Voila!
To make it "lemony" add the zest from two unwaxed lemons.
And put a desert spoon (roughly) of mixture into each cupcake case. This mixture made about 20 for me.
Put on the middle shelf of a pre-heated oven at 170 degrees celsius for about 18 minutes (check after 15, if you poke a knife in the centre of your cupcake it should come out clean). When they are lovely and golden remove from the oven and leave to cool on a wire rack.
Here's where we add the "twist".... lemon curd! To do this, cut a 10p sized hole in your cup cake using a sharp knife.
Fill with about a teaspoon of lemon curd.
Remove a bit of the cake from the "top" that you cut out (to allow room for the lemon curd) and put back on. Repeat.
For the icing I used a Mary Berry Recipe. It's butter icing and smooths over the top nicely.
And you're done, time to dig in!
When you serve them to your friends and family don't tell them about the "twist", it's a lovely surprise!
I also made the ones below, a cupcake take on the traditional Victoria Sponge. You make the cupcakes as above but leave out the lemon. Make a hole in each one but fill it with strawberry jam and buttercream. Cut your "top" in half and squidge each piece into the butter cream. Dust with sieved icing sugar and you are good to go. Don't they look sweet?
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