I have really been enjoying planning and writing my new student friendly cooking series (click here for the first one), and I can’t wait to post a lot more content surrounding baking and cooking over the next few months, starting today with lemon drizzle cupcakes. Now that I have been at university for almost a year I have certainly got better at cooking and I feel like I have the experience to share my tips and tricks now! Obviously these meals can be made whether you are a student or not, but I have made all the recipe’s ‘student friendly’ because they are cheap and relatively easy to make but still taste ‘home cooked’ if that makes any sense?
Today is a baking post making lemon drizzle cupcakes, and ill be honest when I say I have only just got into baking recently. Thats because Im pretty bad at it! Trust me, the first time that I made these lemon drizzle cupcakes I completely burnt it and this blog post is the second time round! I do really enjoy it though and it always results in sweet treats for the flat, which is a nice pick me up. This recipe actually comes from my lovely friend Dana, and after she made it for me I demanded that she gave me the recipe so that I could make it myself all the time… it is that amazing! Lemon drizzle cake is one of my favourites and this tastes so amazing, although my version will never be as good as Dana’s was. I think I had about 3 slices that evening! To be honest, this has reminded me to persuade her to make it for the flat again…. Dana if you are reading this pllllleeeeaaassee make it one weekend!
Also note the fact that I iced the spare lemons, so Felicia and her husband feature throughout this post. I like to think I’m funny, even though in reality I am not!
I decided to change this recipe up a bit and make them into lemon drizzle cupcakes, although you can easily put the recipe into a conventional cake tin if you would like to. Its all personal preference. This recipe is straightforward and from start to finish (including cooking time) takes just under an hour, so a perfect break from studying. In my opinion it is best served still warm with a good cup of tea!
- 170g white sugar
- 170g self-raising flour
- 115g room temperature unsalted butter
- 2 eggs
- 3 lemons
- 1/2 cup of icing sugar
- Start by pre-heating the oven to 200 degrees- you are going to need the oven later to cook the lemon drizzle cupcakes.
- Add dry ingredients- stir
- Add butter and eggs- stir
- Add lemon rinds (the grated lemon peel) and stir again.
- Grease the baking tin (I use a loaf tin) and pour the batter in.
- Cook for between 17 and 20 minutes. When the cake is fully cooked you should be able to pierce it with a knife and the knife come out pretty clean.
- Whilst the cake is cooking, make the ‘drizzle’ part by mixing together lemon juice and icing sugar (I always add a teaspoon of sugar to take the bitterness away but that is personal preference).
- Take the cake out of the oven and leave to cool a little, until it turns from hot to warm.
- Drizzle the icing mixture over the warm cupcakes and allow to soak into the sponge.
That is it! I am so happy with how these have turned out and they are giving me all of the spring vibes. This is an easy recipe and perfect to make if you want a sweet treat for you and your friends, I have made it a few now and absolutely love them, lemon drizzle cupcakes is slowly becoming a new unhealthy obsession. Let me know if you do bake it and please send me photos, as I would love to see! The next post is going to delve into cooking and some more easy meals you can make whilst at university (or if you are wanting to try some different recipes). I hope you are loving this series as much as I am so far, as I have been wanting to make it for ages.