Cherry & Lemon Cupcakes

I prefer sweet to savoury and love anything with chocolate, salted caramel or honeycomb, but that doesn’t always appeal to everyone else.

After a few weeks of baking treats that I know I would love, I decided to bake some cupcakes just for my dad and with some gingham style cases that I got for Christmas, I was inspired to do a traditional recipe that is a firm favourite.

Usually baked as a loaf, these cherry and lemon cupcakes have subtle hints of lemon rind and chunky pieces of glace cherry, top with a tangy lemon icing. Put as much or as little icing as you like and finish it off with half a cherry.

The recipe is below if you fancy giving it a go. Happy Baking!

Cherry & Lemon Cupcakes – makes 12


For the cupcakes:

125g butter (Flora Freedom to make it dairy free)

125g caster sugar

Grated rind of 1 lemon

2 tablespoon of lemon juice

2 large eggs

125g glace cherries, halved

175g plain flour

1 teaspoon of baking powder

For the icing:

125g icing sugar

1-2 tablespoons of lemon juice

Glace cherries to decorate

How to…

Preheat the oven to 160°C and line 1-2 cupcake trays with your cupcake cases

Cream the butter, sugar and lemon rind together until really light

Beat in the eggs little by little, keeping the mixture stiff

Fold into the mixture the cherries, baking powder and flour

Then add 2 tablespoons of lemon juice and mix well

Divide your mixture between the cupcake cases and pop into the oven to bake for approx. 20-25 minutes

Cherry & Lemon Cupcakes

Leave them to cool before transferring to a wire rack and decorating

For the icing, mix the icing sugar with 1-2 tablespoons of lemon juice

Drizzle over the cake and top it off with a glace cherry

Cherry & Lemon CupcakesIMAG8442_1Cherry & Lemon Cupcakes


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