Lemon and Chai Cupcakes
Ingredients
- 75g margarine
- 90g caster sugar
- 1 tsp baking powder
- 125g self raising flour
- 75-100ml milk
- 3 lemons
- 1 tbsp chai spice mix (i used @lucybeecoconut )
- 2 tsp granulated sugar or a fair bit of icing sugar
Preparation
Cream the margarine and sugar together
Add the flour, chai spice and baking powder to the mixing bowl
Grate the zest of two lemons and then proceed to juice these two lemons. Add the zest and juice to the mixing bowl
Pour in 75ml of the milk and stir in. If the cake mix is still really thick/dry looking add a bit more milk. Continue adding milk until the cake mix is looser
Add a heaped one and a half tbsp of cake mix to each cupcake case. Repeat this step until all the mix has been used
Pop the cakes into a preheated oven at 180 degrees for 20-25 mins
Leave the cakes to cool. Meanwhile you need to decide whether you want to ice the cakes with icing sugar or go the tradition ‘lemon drizzle’ route
For the icing sugar route, add some icing sugar to a bowl. Then add either water or some of the juice from the remaining lemon. Mix together until a thick icing has been achieved. Pop a spoonful of icing onto each cake and spread out
OR juice the lemon and mix in the granulated sugar, then spoon the juice over each cake