Lemon Drizzle Cupcakes

Name: Lemon Drizzle Cupcakes
Prep time: 25 s
Cook time: 20 s
Total time: 55 s
Yield: 10
Ingredients: 225 grams NESTLE UNSALTED BUTTER; 30 grams Lemon peel raw; 225 grams Sugars granulated; 4 Units Egg whole raw fresh; 225 grams Wheat flour white all-purpose self-rising enriched; 2 teaspoons Leavening agents baking powder double-acting straight phosphate; 30 grams Jams and preserves; 100 grams Sugars granulated; 2 tablespoons Lemon juice raw

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55'

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Treenut

Peanuts

Fish

Crustaceans

Servings

- 10 +

225 grams NESTLE UNSALTED BUTTER

NESTLE UNSALTED BUTTER

30 grams Lemon peel, raw

Lemon peel, raw

225 grams Sugars, granulated

Sugars, granulated

4 Units Egg, whole, raw, fresh

Egg, whole, raw, fresh

225 grams Wheat flour, white, all-purpose, self-rising, enriched

Wheat flour, white, all-purpose, self-rising, enriched

2 teaspoons Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking powder, double-acting, straight phosphate

30 grams Jams and preserves

Jams and preserves

100 grams Sugars, granulated

Sugars, granulated

2 tablespoons Lemon juice, raw

Lemon juice, raw

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Instructions

Step by step

1 of 6

10'

Preheat Oven and Prepare Muffin Tin

Check

2 of 6

Mix Ingredients

Check

3 of 6

Fill Cases with Mixture

Check

4 of 6

20'

Bake Cupcakes

Check

5 of 6

Prepare Drizzle

Check

6 of 6

10'

Drizzle and Cool Cakes

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