Lemon Drizzle Cake

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Calling all lemon lovers.  This Lemon Drizzle Cake is the perfect bake for anyone who loves lemon in desserts or cakes.  This cake uses the whole lemon.  The zest is used in the cake and the lemon juice is used to make the lemon sugar syrup and the lemon icing.  You will definitely enjoy the lemon flavour right throughout the whole cake. A slice of this Lemon Drizzle Cake is lovely for afternoon tea or just because you love a slice of cake packed with lemon flavour.  It's so easy to make and the perfect cake to share with others without it being too sweet. Happy Baking xo Lemon Drizzle Cake Ingredients · 100 grams unsalted butter · 150 grams caster sugar · 150 grams self-raising flour · 2 eggs · 3 tablespoons milk · Zest of 2 lemons Lemon sugar syrup · 50 grams caster sugar · Juice of 2 lemons (reserve 1 tablespoon for icing) Lemon icing · 100 grams icing sugar · 1 tablespoon lemon juice  Instructions 1. Preheat oven to 180°C.  2. Grease and line a loaf tin with baking paper. 3. Cr
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Mini Cupcakes

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Everytime I walk through the bakery section of the supermarket and I see the mini cupcakes with chocolate icing I think to myself, I should make some of these at home.  So I did and they were so fun and easy to make.

This recipe is super easy.  All you need to do is just place all the ingredients into a bowl and use an electric mixer, and there you have the cupcake batter.  You can use this batter to make full size cupcakes or mini ones.

The chocolate ganache icing is also easy to make and so delicious.  You might end up eating all the left over ganache icing with a spoon.

This recipe is fun to make with little kids as an activity and they can decorate them with sprinkles, lollies, chocolate or anything sugary.

Happy Baking xo

Mini Cupcakes

Ingredients

· 125 grams butter, softened
· 1 teaspoon vanilla extract
· ⅔ cup caster sugar
· 3 eggs
· 1½ cups self-raising flour
· ¼ cup milk

Chocolate ganache icing

· 150 grams dark chocolate
· 75 ml thickened cream


Instructions

1. Preheat oven to 180°C.

2. Spray with oil or place mini cupcake patty cases into the mini cupcake pan.

3. Place all ingredients into a bowl and using an electric mixer, combine all ingredients on slow speed until ingredients are just combined. Increase speed to medium and beat for 3 minutes or until mixture is smooth and changed to a pale
colour.

4. Place even amounts of mixture into each mini cupcake patty cases. (this recipe makes 48 mini cupcakes)

5. Bake in oven for 12-15 minutes or until a skewer inserted in the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.

Chocolate ganache icing

Place chocolate and cream into a heatproof bowl. Using the microwave melt the mixture for 30 second intervals until chocolate and cream have melted. Remove from microwave and gently combine the chocolate and cream until a glossy icing form.

Use a butter or pallet knife to spread the icing over the top of each cupcake or you can drip the cupcake into the chocolate ganache.  Decorate with sprinkles.


Tips

· Allow cupcakes to cool completely before icing with chocolate ganache icing.

· Unfilled and un-iced cupcakes can be frozen for up to a month.




Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 
so I can see your wonderful bakes.

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Location: Melbourne VIC, Australia

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