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 Mocha Cupcakes

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I have always wanted to share this Mini Mocha Cupcake recipe with you all and with Valentines just days away, I thought what a perfect time to share this recipe.  Most people I know love chocolate and coffee.  So these mocha cupcakes are a delicious combination of flavours.

This has to be one of my favourite recipes and even kids love them, which surprised me.

These Mini Mocha Cupcakes are super moist and full of chocolate flavour with a hint of coffee in both the cupcakes and mocha frosting.  I added some heart sprinkles for Valentines but normally I add a chocolate ball on top.


Happy Baking xo

Mini Mocha Cupcakes

Ingredients

· 1 cup plain flour
· 1 cup plus 2 tablespoons sugar
· ⅓ cup plus 2 tablespoons cocoa powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· 115 grams butter, melted
· 1 teaspoon vanilla essence
· 2 eggs
· ½ cup strong hot coffee

Buttercream icing

· 115 grams butter, room temperature
· 3 cups icing sugar
· 4 tablespoons cocoa powder
· 2 teaspoons vanilla essence
· 2 tablespoons instant coffee, dissolved in a small amount of hot water

Instructions

1. Preheat oven to 180°C.

2. Spray with oil or place cupcake cases into mini cupcake tins.

3. Combine flour, sugar, cocoa powder, baking soda and salt in a bowl.

4. In another bowl combine eggs, melted butter and vanilla essence and add to the dry ingredients. Using an electric mixer on medium speed, beat mixture for a minute.

5. Stir in hot coffee until combined. Place even amounts of mixture into each cupcake case (about a third full)

6. Bake in oven for 15-20 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.

Mocha Buttercream icing

7. Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar, cocoa powder, coffee and vanilla essence. Beat until combined and add the remaining 2 cups of icing sugar.

8. Increase speed to medium and beat until light and fluffy (this will take a few minutes).

9. Place mixture into a piping bag, fitted with a star nozzle. Pipe a swirl on each cupcake.

Tips

· Allow cupcakes to cool completely before icing and decorating.
· 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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