I made these late last night and enjoyed one with a tea before bed.
They greeted me as I walked into the kitchen this morning and I had to summon out all my self control not to eat one for breakie. I made myself a boiled egg instead but I've just eaten two! for morning tea.
I am a horrible cupcake baker. I always overfill them and they explode and ooze over the sides, never looking like they ought to. Not this time though. These might be my best cupcakes yet. The mix is very light and fluffy and they obviously taste great!
INGREDIENTS
90g softened butter
90g softened cream cheese
2 tsp lemon rind and I added 2 tbls of lemon juice as well although the recipe didn't call for it.
150g sugar
2 eggs
60g plain flour
60g self raising flour
Preheat oven to 160 deg cel
Pop your patty pans in a muffin tin-this mix made 12 large
In a bowl, beat together butter, cream cheese, lemon rind, sugar and eggs until creamy.
Mix in flour with a wooden spoon.
Transfer mix into patty pans and bake for 25 mins or until golden.
Cool on a wire rack.
Sit down with a magazine, a lovely cup of tea and enjoy!
2 comments:
The addition of cream cheese I haven't tried in patty cakes before. Sounds delicious. x
Just need to buy some cream cheese and then I'm making these! Thanks for sharing your recipe Lea, I'll let you know how they turn out x
(still got lots-o-lemons to get through!)
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