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Lemon and Lime Drizzle Cupcakes

 So. There was no real reason for me to make these other than I wanted something sweet and had a lot of lemons laying about and I mean what’s not to love about lemon drizzle cake? mmmmm

 This was originally meant to be a lemon and lime muffin recipe but when the cakies came out of the oven their intention to be cupcakes was clear so I thought “why fight it?”. These were very tasty and simple cakes that really cheered me up on a particularly chilly “Spring” day with their fresh lemony limeness! :)

 Lemon and Lime Drizzle Cupcakes

First combine;

  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 175g sugar

Then in another bowl;

  • Zest of  1 lemon
  • Zest of 1 lime
  • 1 tsp cider vinegar
  • 2 tbsp flax mixed with 6 tbsp hot water
  • 175g apple puree
  • 125 ml rice milk
  • 125ml sunflower oil
  • 1tsp vanilla extract

 Add liquid to flour mixture and mix until smooth and combined.

Divide mixture into 12 cakes cases.

Bake at 200 C until knife or skewer comes out clean, about 12 to 15 minutes

Leave to cool completely before icing.

Glaze/Drizzle

  • 1 cup of icing sugar
  • juice of 1 lemon and 1 lime mixed together

 Sift the icing sugar then add the lemon and lime juice a tsp at a time until drizzling consistence is reached.  

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7 thoughts on “Lemon and Lime Drizzle Cupcakes

    • apple puree is quite good for binding, it also keeps it quite moist. I use it quite often in muffin and cake recipes. The bit that says “2 tbsp of flax mixed with 6 tbsp of water” can just be replaced with 2 eggs.

  1. Pingback: Red Ted Art's Blog » Blog Archive » How To… make Delicious (No Dairy) Marmalade Ginger Cupcakes (Guest Post)

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