Lemon Drizzle Fairy Cakes

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We made these for adults and children who were coming to tea as a treat that would suit all tastebuds.  They were all gobbled up!

INGREDIENTS (makes 10-12 cupcakes)

175g unsalted butter (softened)

175g caster sugar

3 x eggs

1 tsp xanthum gum

3 x lemons

125g GF self-raising flour

50g ground almonds

75g granulated sugar
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How we did it:

1. Preheat oven to 180 C.
2. Put approx. 16 paper cake cases in Yorkshire tin.
3. Put butter and caster sugar into a large bowl and beat until pale and fluffy (approx 5 mins)
4. Gradually beat in the eggs, followed by 2/3 lemon zest and 1/3 of the lemon juice
5. Fold in the flour, xanthum gum and ground almonds.
6. Spoon the mixture into the cases, using roughly a dessert spoonful per case.
7. Bake for 15mins (until golden brown).
8. Cool for 10 minutes.
9. Put the remaining zest, juice and granulated sugar into a small bowl and leave to soak for 5 mins.
10. Drizzle the lemon sugar mix over the cakes.

These lovely refreshing cakes are great on their own or with a scoop of ice cream as a pudding.

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