Mary Berry Lemon Drizzle Cupcakes Recipe

Dive into the delightful world of Mary Berry's Lemon Drizzle Cupcakes, a recipe that promises to tantalize your taste buds with its perfect balance of sweet and citrus flavors. Known for her simple yet spectacular recipes, Mary Berry offers a lemon cupcake that is both tender and moist, topped with a lemon buttercream frosting that adds a refreshing zest. This cupcake recipe is a testament to Mary Berry's baking expertise, making it a must-try for anyone looking to impress with their baking skills.

Mary Berry's Lemon Drizzle Cupcakes: A Brief Overview

These cupcakes are a brilliant twist on the classic lemon drizzle cake, transforming the beloved flavors into a convenient cupcake form. The sponge is light and fluffy, infused with the zest of lemons to give it a refreshing citrus aroma and taste. The drizzle, a mix of lemon juice and sugar, seeps into the cupcakes, ensuring each bite is moist and packed with flavor. Topped with a silky lemon buttercream frosting, these cupcakes strike the perfect balance between sweetness and the tangy zest of lemon.

Cultural or Historical Context

Lemon drizzle cake is a quintessential British dessert beloved across the country for its simple ingredients and refreshing taste. Mary Berry, a revered figure in British baking, has popularized this dessert even further with her easy-to-follow recipes that guarantee success. Transforming this classic cake into cupcakes makes it even more accessible and convenient for modern bakers, showcasing Berry's adaptability and understanding of contemporary baking trends.

Ingredients List for the Lemon Drizzle Cupcakes

• For the Cupcakes:
  • 120g self-raising flour
  • 100g granulated sugar
  • 1 teaspoon baking powder
  • 113g butter, softened
  • 2 room temperature eggs
  • 2 tablespoons milk
  • Zest of 1 lemon
• For the Lemon Buttercream Frosting:
  • 250g powdered sugar
  • 113g butter, softened
  • Juice from 1 lemon

Preparation Instructions

1. Making the batter: Start by combining the dry and wet ingredients in a large bowl, ensuring a smooth and creamy batter.
2. Baking the cupcakes: Pour the batter into cupcake liners and bake until golden and a toothpick comes out clean.
3. Preparing the frosting: Whip up the buttercream frosting with powdered sugar, softened butter, and lemon juice until smooth and fluffy.
4. Decorating: Once cooled, frost the cupcakes with the lemon buttercream to your liking.

Storage and Reheating

These cupcakes can be stored at room temperature overnight or refrigerated in an air-tight container for up to 3 days. If freezing, wrap the unfrosted cupcakes and freeze for up to 3 months. Thaw at room temperature before frosting.

Nutritional Information

Each serving contains approximately 308 calories, focusing on a balance of carbohydrates, proteins, and fats. The exact nutritional value can vary based on specific ingredient choices and serving sizes.

Frequently Asked Questions

• Can I use all-purpose flour instead of self-raising flour? Yes, you can use all-purpose flour with additional baking powder as a substitute.
• How can I ensure my cupcakes are moist? Do not overmix the batter, and make sure to use room temperature ingredients.
• Can these cupcakes be made in advance? Yes, they can be baked ahead and stored as directed. Frost them on the day of serving for the best taste and appearance.

Mary Berry's approach to baking shines through in this recipe, making it accessible to bakers of all skill levels. With her guidance, creating these lemon drizzle cupcakes becomes not just a baking project but a delightful journey into the heart of British baking culture​​​​​​.