Londolozi Chefs Craig and Petrus
Recipe makes 16 large cupcakes
Ingredients:
Cupcakes
• 220g self-raising flour
• 2 tsp baking powder
• 220g caster sugar
• 220g soft butter
• Pinch of salt
• 4 eggs
• Zest of 1 lemon
• ½ cup milk
Lemon syrup
• Juice 1 lemon
• ½ cup water
• ½ cup sugar
Icing
• ¼ cup soft butter
• 3 cups sieved icing sugar
• Zest of ½ lemon
• Juice of 1 lemon
White baking paper squares
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Method
1. Pre-heat the oven to 180’C.
2. Have all the ingredients at room temperature.
3. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time. Add lemon zest.
Sieve the dry ingredients together and fold in. Fold in the milk gently.
4. Carefully spoon the batter into the baking paper squares. Only fill ¾ full.
5. Bake for 15-20 minutes until golden brown and risen. While baking, mix all the ingredients for the syrup and bring to the boil. When cupcakes are baked, pour over the hot syrup over the hot cupcakes. Cool on a cooling rack.
6. When the cupcakes are cool, make the icing by combining all the ingredients together until light and fluffily.
7. Spread a generous amount of icing over the cupcakes.
I frequently get emails from past guests who are desperate to recreate some of the recipes experienced at Londolozi. Top amongst these are the Lemon Syrup Cupcakes which are as simple to create as they are to enjoy eating. With the help of our fantastic Head Chef, Craig Paterson, and Executive Sous Chef, Petrus Morapedi, we present to you a very simple and easy way to make the same Lemon Syrup Cupcakes that we do at Londolozi
Lemon Syrup Cupcakes
