• 150g self raising flour
  • 150g castor sugar
  • 150g soft butter/margarine
  • 3 tbsp milk
  • 3 large eggs at room temperature
  • 1 tsp baking powder
  • Zest of one lemon
  • Juice of 1 lemon mixed with 3 tbsp castor sugar
  • 3 tbsp crunchy brown sugar

My son has his first taster session at school today. He’s not even worried about it. He skipped into playschool this morning and announced he was going to see HIS new school this afternoon with HIS friends. With these happy, owned, smiley words my selfish heart sank a little as I felt that first major stretch of the cord. I can feel it thinning.

I remember the drive home from the hospital, less than 5 years ago, with our precious cargo wrapped in sumo layers, strapped in like a mummy. We may have broken 15mph but it’s unlikely. So precious and now oh so grown up. Sigh. Here’s a grown up cupcake that my little 2 year old son really rather likes which leads me to think he too may leave home and grow up one day. Surely not? Add poppy seeds if you have any.

One year ago: Wedding macarons and Lemon and almond breakfast rolls and Sticky Bounty rolls

Two years ago: Bakewell tart with a vanilla crust and Father’s Day man-cake

And if you like lemons: Lemon curd and cream Victoria sponge and Lemon animal biscuits and Lemon and coconut meringue layer stack and White chocolate, macadamia and lemon Genoise layer cake and Lemony salmon, courgette and pea pasta and Moonuts – a hybrid of a muffin and a doughnut filled with lemon curd and Lemon drizzle cake and Mini lemon brioche and Lemony and minty halloumi, bean and asparagus salad (There’s more than this, I guess you could say I like lemon…)

Lemon crunch cupcakes

Ingredients:

  • 150g self raising flour
  • 150g castor sugar
  • 150g soft butter/margarine
  • 3 tbsp milk
  • 3 large eggs at room temperature
  • 1 tsp baking powder
  • Zest of one lemon
  • Juice of 1 lemon mixed with 3 tbsp castor sugar
  • 3 tbsp crunchy brown sugar

Preheat the oven to 180C/Gas 4 and line a cupcake tray with 12 cases. Beat the flour, castor sugar, butter, milk, eggs, baking powder and zest with a wooden spoon/handheld electric beater/stand mixer until the mixture is lighter than when you started and creamy looking – like beaten double cream. Takes about 4 mins in the stand mixer, about 5 – 6 with the handheld and a little longer with the wooden spoon though it depends how strong you are.

Spoon the batter into the cases and bake for about 20 minutes until well risen and slightly browned. Check that they are baked through by popping a toothpick into the middle of the centre cupcake. If it comes out clean they are done – cool on a wire rack. If not, pop back in the oven for 5 mins and check again.

Once they are out, make the lemon drizzle by heating the juice of the lemon with 3 tbsp castor sugar in a small saucepan on the hob. Once the sugar dissolves and it starts to bubble a little remove from the heat and poke holes into the cupcakes. Then lay some old newspaper/chopping board under the cooling rack the cupcakes are on and carefully spoon the drizzle onto the cupcakes one at time. Once each has been drizzled, top with a little crunchy brown sugar. Leave to cool and serve with grown up tea served with yet more lemon.

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