Mary Berry Lemon Drizzle Cupcakes are a delicious blend of tangy lemon and sweet cake, making them perfect for any event, from afternoon teas to special celebrations, or simply as a treat to make your day brighter. Ideal for any occasion, whether it’s a cozy afternoon tea, a festive gathering, or a simple treat to brighten your day, these cupcakes promise to delight in every bite.
Serving 6-8 people, these cupcakes can be whipped up in about an hour, making them a convenient choice for those seeking both elegance and efficiency in their dessert options.
In this guide, I’ll walk you through the process of creating Mary Berry’s Lemon Drizzle Cupcakes from scratch. You’ll find practical tips and insights to ensure your cupcakes turn out as delightful as intended.
What is Mary Berry Lemon Drizzle Cupcakes?
Mary Berry Lemon Drizzle Cupcakes are a variation of the classic lemon drizzle cake, miniaturized into cupcake form. They encapsulate the essence of a traditional lemon drizzle with their moist, lemon-infused sponge and a zesty lemon syrup that soaks through, topped with a sweet, lemony glaze.
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Why You’ll Love This Recipe
- Tangy and Sweet: The perfect balance of lemon tartness with the sweetness of sugar creates an irresistible flavor.
- Moist and Fluffy: Each cupcake is baked to achieve a tender, airy texture that melts in your mouth.
- Simple Ingredients: Made with readily available ingredients, this recipe is both accessible and straightforward.
- Versatile Treat: Perfect for any event, from casual gatherings to special occasions.
Ingredients Needed to Make Mary Berry Lemon Drizzle Cupcakes
For the Cupcakes:
- 175g (6oz) Self-raising flour
- 175g (6oz) Unsalted butter, softened
- 175g (6oz) Caster sugar
- 3 Large eggs
- Finely grated zest of 1 lemon
For the Lemon Drizzle:
- Juice of 1½ lemons
- 100g (3½ oz) Caster sugar
For the Lemon Icing:
- 150g (5oz) Icing sugar
- About 3 tbsp lemon juice
Instructions to Make Mary Berry Lemon Drizzle Cupcakes Recipe
Step 1: Preparing the Batter
- Preheat Your Oven: Start by preheating your oven to 180°C (350°F, gas mark 4). This ensures that your cupcakes will bake evenly and rise properly.
- Line the Cupcake Tray: Place paper liners in a 12-hole cupcake tray. This step helps in easy removal of the cupcakes once baked.
- Mix Dry Ingredients: Sift the self-raising flour into a large mixing bowl to avoid any lumps.
- Cream Butter and Sugar: In a separate bowl, cream together the softened unsalted butter and caster sugar until the mixture is pale and fluffy. This process incorporates air into the batter, contributing to the cupcakes’ light texture.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour to stabilize it.
- Fold in Flour: Gently fold in the sifted flour with a spatula, ensuring not to overmix, as this could deflate the batter.
- Incorporate Lemon Zest: Stir in the finely grated zest of 1 lemon to infuse the batter with a citrus aroma.
Step 2: Baking the Cupcakes
- Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Place the tray in the preheated oven and bake for about 15-20 minutes, or until the cupcakes are golden and a skewer inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Adding the Lemon Drizzle
- Prepare the Drizzle: While the cupcakes are baking, mix the lemon juice with caster sugar to create the lemon drizzle.
- Pierce the Cupcakes: Once baked and slightly cooled, pierce the top of each cupcake several times with a skewer.
- Drizzle: Spoon the lemon drizzle over the top of each cupcake, allowing it to soak into the sponge.
Step 4: Applying the Lemon Icing
- Make the Icing: Sift the icing sugar into a bowl and gradually add lemon juice until you achieve a thick but pourable consistency.
- Decorate: Drizzle or spread the lemon icing over the cooled cupcakes.
What Do I Serve With Mary Berry Lemon Drizzle Cupcakes?
- Fresh Berries: Garnish with fresh raspberries or blueberries for an added burst of flavor and color.
- Whipped Cream: A dollop of whipped cream can add a luxurious touch to these tangy treats.
- Tea or Coffee: Serve these cupcakes with a pot of tea or freshly brewed coffee for a perfect afternoon delight.
- Lemon Sorbet: For a refreshing dessert option, pair with lemon sorbet.
Pro Tips to Make Perfect Mary Berry Lemon Drizzle Cupcakes
- Ensure Ingredients Are at Room Temperature: Ingredients like butter and eggs should be at room temperature to blend smoothly, resulting in a uniform batter.
- Do Not Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy.
- Test for Doneness: Use a toothpick or skewer to check if the cupcakes are done. It should come out clean when inserted into the center.
- Let the Drizzle Soak In: Apply the lemon drizzle while the cupcakes are still warm for maximum absorption, enhancing the lemon flavor throughout.
- Use Real Lemon: For the best flavor, use fresh lemon juice and zest rather than bottled juice.
Variations of Mary Berry Lemon Drizzle Cupcakes
- Add Poppy Seeds: Incorporate a tablespoon of poppy seeds into the batter for a slight crunch and visual appeal.
- Lime or Orange Drizzle: Substitute lemon with lime or orange for a different citrus twist.
- Berry Filled: Add a dollop of raspberry or strawberry jam to the center of each cupcake before baking for a fruity surprise.
- Herbal Notes: Infuse the lemon drizzle with fresh thyme or rosemary for a subtle herbaceous note.
How do I Store Mary Berry Lemon Drizzle Cupcakes Leftovers?
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: For longer storage, refrigerate for up to 5 days, but let them come to room temperature before serving.
How do I Reheat Mary Berry Lemon Drizzle Cupcakes Leftovers?
- Oven Method: Warm in a preheated oven at 160°C (320°F) for about 5 minutes.
- Avoid Microwave: It’s best not to microwave as it can make the cupcakes too soggy.
Nutrition Value List (per cupcake, approximate):
- Calories: 290 kcal
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Sugars: 29g
- Protein: 3g
- Fiber: 0.5g
- Cholesterol: 70mg
- Sodium: 150mg
FAQs
Can I Make Mary Berry Lemon Drizzle Cupcakes Gluten-Free?
Yes, you can easily adapt this recipe to be gluten-free by substituting the self-raising flour with a gluten-free self-raising flour blend. Ensure to mix well to incorporate the gluten-free flour thoroughly. Also, check that your baking powder is gluten-free to avoid any gluten contamination.
How Do I Ensure My Cupcakes Are Moist?
To guarantee moist cupcakes, avoid overbaking them. Keep a close eye on the cupcakes as they bake and perform the toothpick test a couple of minutes before the suggested baking time. Additionally, the lemon drizzle added while the cupcakes are still warm helps to lock in moisture.
Can I Freeze Lemon Drizzle Cupcakes?
Yes, Mary Berry Lemon Drizzle Cupcakes freeze beautifully. It’s best to freeze them without the icing. Once completely cooled, wrap each cupcake individually in cling film and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature and add the icing before serving.
What Can I Use Instead of Caster Sugar?
If caster sugar is not available, you can use granulated sugar as a substitute. For a finer texture more akin to caster sugar, pulse granulated sugar in a food processor for a few seconds. Avoid using powdered sugar as a substitute in the batter, as it can alter the texture of the cupcakes.
Final Words
Mary Berry Lemon Drizzle Cupcakes are a delightful twist on a classic, bringing a zesty burst of lemon to your dessert table. Whether you’re a novice baker or a seasoned pro, following these steps and tips will ensure you bake up a batch of cupcakes that’s sure to impress. The simplicity of ingredients, coupled with the joy of baking, makes this recipe a perfect way to add a touch of sweetness and tang to any occasion. Happy baking!