No English picnic would be complete without the humble cupcake despite its american origins…come to think of it, why didn’t we stick with Fairy Cakes for heaven’s sake?
But does size matter? In this case, absolutely!
As some of you know I have been experimenting and designing cupcake recipes for the last year or so and the one thing I have learned is that your cupcake size must match your event. So, for some, tiny bite-sized cakes are the key, no mess, fewer calories and easily transportable. Don’t get me wrong, there is a time and place for big, fat luscious ones, but this isn’t one of them.
The recipe I’m using can be used for any size, you just need to adjust the cooking time, but for lemon cocktail cupcakes you will need the following:
- 180g of self raising flour, caster sugar and unsalted butter, 2 eggs, 5 tablespoons milk, zest of 1 lemon.
- Preheat oven to gas mark 6, 180 degrees or 160 if fan
- Throw all the ingredients in a food processor and whizz together.
- Using sweet-sized cake cases, add 1 teaspoon to each and place in oven for approx 12 to 15 minutes
- In the meantime, in a saucepan add 75g caster sugar to the juice of the lemon and stir over a low heat until all the sugar is absorbed and the syrup is clear.
- When the cakes come out of the oven, prick with a fork and drizzle the lemon syrup over the top
- Allow to cool and ice with either buttercream or fondant icing
You will end up with tiny, delicious, moist lemon cakes. If I want to be really wicked I drizzle them with limoncello instead of the lemon syrup. Either way, they are heavenly.
The Bombay Boys 
Ooh, I could really eat one of those now! I like the idea of making tiny cakes – only problem is I’d still eat the lot.
Sounds delicious! I may try those this week!! Will have to convert some of the measurements though….
Hello, I’m so glad you liked the sound of them. If you do try them, please let me know how you get on. By the way, if you need help converting the measurements, I published a blog on 23rd September last year, called “Does cup size really matter, it does when it’s brown sugar” under the uncategorised section, which gives conversion charts. Good luck!
Sounds delish, can you give me the measurements for the caster sugar and butter that go into the cake.
Thanks for the question, Heidi. Which cake recipe would you like it for and would you like that in american or European measurements? Kind regards
Kim
Hi Kim,
These sound lovely and I’m going to bake them next week can you give me measurements for the caster sugar and butter. In European measurements please
Many thanks
Kira
Hi Kira, they are delicious! Use 180g of butter, caster sugar and self-raising flour. Happy Baking…Kim