Lemon Crystal Buns

After buying my partner the lemon 'oggs' cake for his birthday, I was inspired to try and make a mini cupcake version. These ones don't have icing on but instead have a sugary lemon glaze which adds even more flavour. 

I taste tested these on my partner and he described them as "the most lemony thing I've ever tasted", so if you don't want them too strong then feel free to adjust the amount of lemon juice!

This made 18 small cupcakes, and took around an hour to make.

Ingredients:

• 225g plain flour
• 175g caster sugar (+3TSP for the drizzle)
• 2TSP baking powder
• Zest of 2 lemons 
• Juice of 2 lemons (+ another one for the drizzle)
• 200ml oat milk (or other dairy free milk alternative)
• 110g vegetable oil
• Pinch of salt

Method:

1. Preheat the oven to 200°C

2. In a bowl, sieve the flour, salt and baking powder, and then add the sugar

3. Grate the lemons to get the zest, and mix this into the flour mixture

4. Add the vegetable oil, oat milk and lemon juice and stir until combine. You may want to add the milk gradually to make sure everything is mixed correctly

5. Spoon the mixture into cupcake cases, and bake for 10-15 minutes until golden, and a knife stuck into the comes out clean

6. In a small bowl, mix the juice of one lemon and 3TSP of caster sugar. Careful drizzle on top of each cupcake

7. Once the drizzle mixture has absorbed into the cake, enjoy!