Lemon Crunch Cupcake Recipe

For a little springtime treat I decided to make one of my favourite cupcake recipes. I found the lemon crunch cupcake recipe in my Easy Cupcakes recipe book from Marks & Spencer. I really love this recipe book as there are over 100 really simple, yet delicious, cupcake recipes to try out. The lemon crunch cupcakes are my ultimate favourite out of the book as they are delicious and super easy to make.

The recipe makes 12 large cupcakes so I like to use muffin cases. 

For the cake batter you will need to combine: 

175g of butter

175g of golden caster sugar

175g self-raising flour

1tsp baking powder

3 large eggs

3 tbsp lemon curd

Combine all the ingredients in a mixing bowl and divide into the paper muffin cases. Bake in the oven at 180ºC for 20-25 minutes.

For the crunch topping you will need to combine:

100g granulated sugar

juice & rind of 1 lemon

Mix these ingredients together in a bowl and when the cupcakes are out of the oven and have started to cool, spread the mixture over each of the cupcakes.

Leave the topping to set for a while on the cake and a lovely sugary crunch will form on top of the moist cake. 

Let me know if you try out the recipe or if you have any recipe recommendations!