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Lemon Drizzle Cupcakes

<a href="">Follow my blog with Bloglovin</a> My favourite cake is a lemon drizzle so it made total sense to transfer that delicious, moist, bitter-y goodness into a handy cupcake size alternative. Decorate with lemon zest and serve with a hot cup of tea at 3pm for an afternoon pick-me-up that'll put a smile on anyone's face. Ingredients: 250g softened butter 400g caster sugar 3 large eggs 250g self raising flour zest and juice of 3 lemons Method: 1. Preheat the oven to 160degrees Celsius. Line a muffin tin with muffin cases and set to one side 2. In a large bowl mix together the eggs, butter, 250g of the sugar and flour until well combined. Zest and juice 1 lemon and add to the mixture. Stir until just combined. 3. Spoon the mixture into the muffin cases and bake for 30 minutes. 4. Once cooked set aside to cool slightly for 10 minutes. 5. Meanwhile, in a bowl mix together the remaining sugar, and ze

Cinnamon Caramel Pecans

It's Autumn and with the cold comes the desire to snack more, so what could be more satisfying than a seasonal treat? These cinnamon caramel pecans are beautiful as an accompaniment to a steaming cup of cocoa or taken in a goody bag on a frosty walk - and they are super simple too! Enjoy!


400g pecans
200g brown sugar
2 tbsp water
50g caster sugar
4 tbsp cinnamon


- Place a large non-stick pan on a medium high heat on the stove.
- In the span, dissolve the brown sugar in the water and heat until thick and bubbling.
- Stir through the pecans until fully coated. Cook for 3 minutes on high.
- Tip out onto a baking sheet and separate the pecans with a fork. Leave to cool until slightly warm and still tacky to the touch.
- Meanwhile, in a large bowl stir together the caster sugar the cinnamon.
- Tip the pecans into the sugar/cinnamon mix and toss until fully coated
- Tip out onto a fresh sheet of baking paper and leave to cool fully.
- Store in an airtight container for up to three weeks.


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