Orange and lemon syrup cupcakes

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 
Difficulty
Easy
Dietary
Nut-free

A recipe from the Good Food collection.

Ingredients

125 g (4½ oz) unsalted butter, chilled and chopped

230 g (8½ oz/1 cup) caster (superfine) sugar

2 teaspoons finely grated lemon zest

2 teaspoons finely grated orange zest

3 eggs

125 ml (4 fl oz/½ cup) milk

185 g (6½ oz/1½ cups) self-raising flour, sifted

Lemon syrup

230 g (8½ oz/1 cup) caster (superfine) sugar

zest of 1 lemon, thinly sliced

zest of 1 orange, thinly sliced

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Line 36 mini muffin holes with paper cases.

2. Place the butter, sugar and lemon and orange zests in a saucepan and stir over low heat until the sugar has dissolved. Transfer to a large bowl. Add the eggs, milk and flour and beat with electric beaters until just combined.

3. Divide the mixture evenly among the cases. Bake for 15 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.

4. To make the lemon syrup, place 200 ml (7 fl oz) of water and the sugar in a saucepan over a low heat, stirring until the sugar has dissolved. Add the lemon and orange zests, bring to the boil and simmer for 10 minutes, stirring occasionally, or until lightly golden and syrupy.

5. Strain the syrup, reserving the zest. Decorate each cake with some strips of zest and pour over a little of the syrup.