Perfect Lemon Syrup Cupcakes

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With a bowl full of lemons at home, it was time to get baking!  These are super quick to make and are delicious.

Perfect Lemon Syrup Cupcakes

Ingredients

  • 125g butter, softened
  • zest of 2 lemons
  • 1/2 cup of castor sugar
  • 2 eggs
  • 1 cup plain flour
  • 2 tsp baking powder
  • 1/4 cup of Best Foods mayonnaise

Lemon Syrup

  • Juice of 2 lemons
  • Icing sugar

Method

  • Pre heat oven to 190 degrees celsius and line a cupcake tray with liners
  • Cream the butter, lemon zest, and sugar until light and fluffy.
  • Add eggs, one at a time beating well after each addition.
  • Sift flour and baking powder together and fold into creamed mixture.
  • Mix in the mayonnaise (having mayonnaise in your cupcakes means they last a little longer, as the vinegar in it acts like a preservative)
  • Spoon mixture into cupcake paper liners and bake for 15-20 minutes.  I would check them at 15 minutes and if a skewer comes out wet leave them in for another 5 minutes.
  • Whilst they are baking mix up the lemon syrup, I didn’t measure anything with the syrup, I juiced the two lemons which I used the zest from and added about 2-3 tbsp icing sugar, then mix and taste, you can adjust it to your liking.
  • Once the syrup is done, toast some dessicated coconut in a frying pan on the stove, keep an eye on it though as it browns quickly.
  • Once you take the cupcakes out, poke a few tiny holes in them then pour over a teaspoon of syrup (or more if you like) and top with toasted coconut.

Note:  I have chosen not to ice these cupcakes with a cream icing, I prefer them like this and my kids don’t need the extra sugar!  However, if you want to ice them you could always make a cream cheese icing to decorate them, they will be perfect for special occasions.

Source:  Adapted from the Edmonds Cookbook

Enjoy x

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