I stole these from Frankie… the magazine not some random person that I’ve implied you should know (although the magazine, you really should!). These cupcakes are lovely, lemony and a little sticky. Not a huge cake fan but I do like lemon things and these are really lemony. And everybody loves them… even when they get squashed.
1 cup castor sugar, plus 1/4 cup extra
1 1/4 cups SR flour, sifted
1/2 tsp salt
1/4 cup milk
1/4 cup almond meal
1 lemon, rind and juice
Glace orange slices (which I never bother with… it’s a bit frou-frou really)
Preheat oven to 180c
In a mixing bowl, cream the butter well.
Add 1 cup castor sugar and beat again.
Add eggs one at a time, beating well after each addition.
Add flour and salt.
Add milk, almond, and lemon rind. Fold Together.
Grease a 12-whole cupcake pan.
Divide mixture evenly into holes.
Bake for 25-30 mins – till a skewer comes out clean.
In a saucepan, combine lemon juice and extra sugar.
Heat till sugar is dissolved.
While the cupcakes are still hot, pour the syrup over the top.
Slice the glace orange into small segments (8 per slice) and place on top while hot.