Lemon Drizzle Cake and Exciting News!

Ok, so I’ve got some news.

And it’s quite a big deal.

But I’m super excited an I’ve finally just been like “YOLO I’m going for it!” (please don’t hate me for saying that haha)

Anywayyyy, I HAVE A YOUTUBE CHANNEL NOW!

It actually took me a while (probably longer than it should have, and I should have been revising :/) to do all the channel art, film the video and edit so it would mean the WORLD to me if you could check it out *sending virtual hugs and love* and it would make me feel like this.

So here’s my first video and I really super duper hope you enjoy it and tell me what you think in the comments below!

Obviously, I’m still going to be posting on the blog once a week but I’m going to try and film a recipe once a week as well!

 

Lemon Drizzle Cake
Makes 6 cupcakes

For the cake:
1 medium egg (55g)
55g self raising flour
55g softened butter
30g sugar (you can use 55g, but I like to make it a tad healthier by adding less in)
Zest of 1/2 lemon

For the drizzle:
Lemon juice
Icing sugar

Preheat the oven to 180 degrees Celsius.

Cream together the softened butter and sugar.

Add the egg and stir until combined and then add the lemon zest.

Add in half the flour and stir in until combined then add the other half but be sure to not over mix it or it will result in a hard cake.

Put the cake into the oven for 10-15 minutes until golden brown.

While the cake is baking, you can make the drizzle.
Mix the sugar and juice until it becomes smooth.

Once you take the cakes out of the oven, let them cool then drizzle the drizzle on top.

The cakes can be eaten straight away or (if you have the patience), eaten when the drizzle sets.

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Mini Madelines

Ok, I’m going to be completely honest. These are actually mini madeline CUPCAKES.
I’m sorry!!! It’s just that… Well…. I was kind of too lazy to go out and buy the moulds, so I had to kind of make do.
But you know what, these are just as good!

I made them mini because Madelines can be kind of rich, but I did make them ‘skinnier’ than your average ones, by reducing sugar and butter = no guilt when eating the whole batch! (…not that I’d know what that felt like… )

Oh, and also, I was traditional and didn’t put anything on or in my Madelines – sometimes the best things in like are the simplest.
… But I know that raspberries add a lovely sweet n’ tart kinda vibe to them!

And if your not convinced to make these morsels of joy already – it only needs 6 ingredients and takes 30 minutes to make! Double whammy!

Mini Madeleines
Makes 10

60g all purpose flour
1/4 teaspoon baking powder
30g softened butter
40g sugar
1 egg
20ml milk

Preheat your oven to 190 degrees celcius.

Combine the sugar and eggs.

Mix the flour and asking powder then combine with sugar and eggs.

Gradually add the milk, then the melted butter.
The mixture should be thick and its fine if its a bit lumpy! Just don’t over mix it!

Greases cupcake tins with butter or put parchment paper in them.

Put in oven for about 10 minutes, and take them out when they start to get golden.

They will keep for 1 week in an airtight container (although I’m not sure they’ll even last that long!)