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 loa...

Chocolate Chip Brownie Muffins

I'm not sure about you but I'm a bit of a brownie lover, especially chewy fudgy brownies.  They are my favourite.

I couldn't resist so I made these brownie muffins.  These Chocolate Chip Brownie Muffins are so rich and chocolatey and taste just like a regular brownie but in a muffin form.

For fudgy brownie muffins bake until the centre is still a little moist.  But if you love a cakey brownie remove them from the oven when the skewer comes out clean.

These brownie muffins are so delicious warm or cold.  You can pop them in the microwave for a few seconds to warm them up.  If you're a brownie lover, this is a delicious bake you should try.

Happy Baking xo

Chocolate Chip Brownie Muffins

Ingredients

· 1 cup plain flour
· 1 tablespoon cocoa powder
· ¼ teaspoon salt
· ½ teaspoon baking powder
· 1 teaspoon vanilla extract
· 225 grams unsalted butter
· 150 grams dark chocolate
· ½ cup choc chips
· ¾ cup sugar
· ½ cup brown sugar
· 4 large eggs

Instructions

1. Set oven to 180°C.

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

3. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until completely melted, allow it to cool slightly.

4. Add vanilla extract, sugar and brown sugar and mix well.

5. Whisk eggs lightly and add to mixture until combined, do not over mix.

6. Fold in sifted flour, cocoa powder, salt and baking powder. Finally fold in the choc chips and spoon mixture evenly amongst the muffin pans.

7. Bake for 25-30 minutes or until the skewer inserted into the muffins comes out with some moist crumbs. Allow muffins to cool in the muffin pan for 10 minutes before removing to a cooling rack.

Tips

- You can melt the butter and chocolate in a heatproof bowl in the microwave.
- For cakey brownie muffins allow it to cook until the skewer inserted comes out clean.
- For fudgy brownie muffins, there should be some moist crumbs on the skewer.




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