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 